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Abstract
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Article Information:
Fatty Acids Composition of Indian Mackerel Rastrilliger kanagurta under Different Cooking Methods
G. Marichamy, P. Raja, S. Veerasingam, S. Rajagopal and R. Venkatachalapathy
Corresponding Author: S.veerasingam
Submitted: 2009 Month, 00
Accepted:
Published: |
Abstract:
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Analysis of fatty acid (FA) compositions in marine fish under cooking methods to promote
understanding of potential relationship between fish and health of human nutrition. This study was carried out
to determine the fatty acid compositions in Indian mackerel (Rastrilliger kanagurta) were compared at two
cooking methods viz., fry and gravy. Saturated fatty acids accounting for 30.05 - 43.27% followed by mono
unsaturated (15.19 - 21.88%) and poly unsaturated (27.53 - 39.44%). The percentage of omega-3 fatty acids in
gravy fish had little increased (0.21-0.42%). The palmitic acid and oleic acid were present larger proportion
in raw fish (28.94%) and fried fish (29.72) respectively. Fatty acid composition did not present wide variation
due to frying and gravy method, indicating that the cooking methods used did not interfere heavily in fatty acids
composition.
Key words: Cooking methods, fatty acid, Omega-3 fatty acid, , , ,
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Cite this Reference:
G. Marichamy, P. Raja, S. Veerasingam, S. Rajagopal and R. Venkatachalapathy, . Fatty Acids Composition of Indian Mackerel Rastrilliger kanagurta under Different Cooking Methods. Current Research Journal of Biological Sciences, (3): Page No: 109-112.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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