Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

Abstract

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

This is a preview of subscription content, access via your institution.

References

  1. Ackurt F (1991) Geleneksel yöntemlerle hazırlanan ve pişirilen et ve balıkta besin öğeleri korunum düzeylerinin saptanması. Gıda sanayi 5(1):58–66 (In Turkish)

    Google Scholar 

  2. Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W, Razazi-Fazeli Z, Elmadfa I (2004) Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). J Agric Food Chem 52:5290–5296

    Google Scholar 

  3. American Oil Chemists’ Society (1990) Official methods and recommended practices of the American Oil Chemist’s Society. American Oil Chemists’ Society, IL, USA

    Google Scholar 

  4. Amerina MA, Pangborn RV, Roessler EB (1965) Principles of sensory evaluation of food. Academic, New York

    Google Scholar 

  5. Anonymous (2000) The fishery sector in Turkey. Eurofish Magazine 3:42–45

    Google Scholar 

  6. Anonymous (2003) Current status of fisheries and aquaculture in Turkey. Eurofish Magazine 1:18–31

    Google Scholar 

  7. Anonymous (2009) Fishery statistics. State Institute of Statistics Prime Ministry Republic of Turkey

  8. AOAC (1990) Official methods of analyses of association of analytical chemist. Washington DC

  9. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purifcation. Can J Biochem Physiol 37:911–917

    Article  CAS  Google Scholar 

  10. Ferioli F, Caboni MF, Dutta PC (2008) Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere. Meat Sci 80(3):681–685

    Article  CAS  Google Scholar 

  11. Flick GJ, Gwo YY, Ory RL, Baran WL, Sasiela RJ, Boling J, Vinnett CH, Martin RE (1989) Effects of cooking conditions and postpreparation procedures on the quality of battered fish portions. J Food Qual 12(3):227–242

    Article  Google Scholar 

  12. Gall KL, Otwell WS, Koburger JA, Appledorf H (1983) Effects of four cooking methods on proximate, mineral and fatty acid composition of fish fillets. J Food Sci 48:1068–1074

    Article  CAS  Google Scholar 

  13. Gokoglu N, Yerlikaya P, Cengiz E (2004) Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chem 84:19–22

    Article  CAS  Google Scholar 

  14. Gomez KA, Gomez AA (1985) Statistical procedures for agricultural research. Wiley, New York

    Google Scholar 

  15. Illow BR, Illow R (2002) Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrung /Food 46(6):383–388

    Google Scholar 

  16. Kacar B (1972) Bitki ve Topragın Kimyasal Analizleri. II Bitki Analizleri. Ankara Universitesi Ziraat Fakultesi Yayinlari, Ankara

    Google Scholar 

  17. Kacar B, Kovanci I (1982) Bitki Toprak ve Gubrelerde Kimyasal Fosfor Analizleri ve Sonucların Degerlendirilmesi. Ege Universitesi Ziraat Fakultesi Yayinlari, Izmir/Turkey

    Google Scholar 

  18. Manthey M, Karnop G, Rehbein H (1988) Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. Int J Food Sci Technol 23:1–9

    Article  Google Scholar 

  19. Marimuthu K, Thilaga M, Kathiresan S, Xavier R, Mas RHMH (2011) Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). J Food Sci Technol. doi:10.1007/s13197-011-0418-9

  20. Morrıson WR, Smith LM (1964) Preparation of fatty acid methyls esters and dimethylacetals from lippids with boron-flouride-methanol. J Lipid Res 5:600–608

    Google Scholar 

  21. Ohgaki S, Kannei M, Morita S (1994) Quantitative and qualitative changes in sardine lipid by cooking. Annu Rep Osaka City Inst Publ Health Environ Sci 56:24–31

    CAS  Google Scholar 

  22. Rodrıgez-Estrada MT, Penazzi G, Caboni MF, Bertacco G, Lercker G (1997) Effect of different cooking methods on some lipid and protein components of hamburgers. Meat sci 45(3):365–375

    Article  Google Scholar 

  23. Salawu SO, Adu OC, Akindahunsı AA (2005) Nutritive value of fresh and brackish water catfish as afunction of size and processing methods. Eur Food Res Technol 220:531–534

    Article  CAS  Google Scholar 

  24. Sanchez-Muniz FJ, Viejo JM, Medina R (1992) Deep-frying of sardines in different culinary fats. Changes in the fatty acids composition of sardines and frying fats. J Agric Food Chem 40:2252–2256

    Article  CAS  Google Scholar 

  25. Steiner-Asiedu M, Julsham K, Lie Q (1991) Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana. Food Chem 40:309–321

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The Scientific Research Projects Administration Unit of Akdeniz University under project no. 2005.02.0121.007 supported this research.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Nalan Gokoglu.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Uran, H., Gokoglu, N. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). J Food Sci Technol 51, 722–728 (2014). https://doi.org/10.1007/s13197-011-0551-5

Download citation

Keywords

  • Anchovy
  • Cooking
  • Quality
  • Nutrients