http://orcid.org/0000-0001-7258-1084
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ABSTRACT
The aim of the present study was to investigate the effect of thermal treatment methods, such as microwave cooking, steaming, and shallow pan-frying on fatty acids composition in northern pike fillets. All methods of thermal treatment increased fat content in the fillets. Microwave cooking decreased the proportion of saturated fatty acids and increased the proportion of total, n-3, and n-6 polyunsaturated fatty acids as compared with fresh fillets. Steam cooking did not affect the proportion of saturated, monounsaturated, and polyunsaturated fatty acids, whereas pan-frying significantly increased the proportion of monounsaturated and n-6 polyunsaturated fatty acids. All cooked fillets, regardless of the thermal treatment used, had acceptable n–6/n–3 ratio; however, microwave cooking enabled fish products to obtain more beneficial n-6/n-3 ratio than frying. Due to high polyunsaturated fatty acids content and low n-6/n-3 ratio, microwave cooking may be recommended for preparing wild pike fillets in households.
Acknowledgments
Renata Pietrzak-Fiećko and Monika Modzelewska-Kapituła contributed equally to this paper. Special thanks are due to Vincent O’Donnell for English revision.
Funding
The study was conducted within statutory research of Departments of Commodities and Food Analysis and Industrial Commodity, Basics of Techniques and Energy Management of Faculty of Food Sciences and within the framework of the research programs of the University of Warmia and Mazury (No. 528-0704-0806) and the Inland Fisheries Institute (No. S-028).