Experimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish

ABSTRACT

The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the ω-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), steaming (Sg), steam pressure (Spg), and super heated steam group (Shsg). The application of steam pressure cooking was made at 120°C and steam pressure (1.5 atm) depending on different cooking time (10, 15, 20, and 25 min). The Sp cooking conditions are similar the domestic steam cooking conditions. In this regard, Thiobarbituric acid reactive substance (TBARS), Polyunsaturated Fatty Acid (PUFA), PUFAω-3, PUFAω-6, and Unsaturated Fatty Acid (UFA) were determined. The results showed that PUFAω-3 and PUFAω-6 were more stable during the Spg than Gg, Bg, and Sg cooking. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the most stable group was steam pressure cooking.

KEYWORDS:

• Food
• fish
• cooking
• steam pressure cooking
• polyunsatured fatty acid
• ω-3

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Acknowledgments

This study was supported by Hacettepe University, Nigde University and Bagci Fishery Co. in Turkey. The authors would kindly like to thank Bagci Fishery Co. for every contributions and corporations.

Disclosure statement

No potential conflict of interest was reported by the author(s).