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International Journal of Food Properties Volume 14, 2011 - Issue 6
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Original Articles

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

Sadettin Turhan Department of Food Engineering, Ondokuz Mayis University, Samsun, TurkeyCorrespondence[email protected]
,
Nebahat Sule Ustun Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
&
Hasan Temiz Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
Pages 1358-1365 | Received 20 Oct 2009, Accepted 02 Feb 2010, Published online: 13 Oct 2011

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Shi-Miao Wang, Jian Li, Qi Zhao, Dan-Dan Lv & Kanyasiri Rakariyatham. (2022) The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil. Journal of Aquatic Food Product Technology 31:1, pages 83-95.
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Zdzislaw Domiszewski, Katarzyna Duszyńska & Ewa Stachowska. (2020) Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus). Journal of Aquatic Food Product Technology 29:9, pages 886-900.
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Articles from other publishers (14)

Nasuh AKGÜL & Mehmet BAŞHAN. (2023) Değişik Pişirme Yöntemlerinin Lambuka (Coryphaena hippurus) Filetolarının Yağ Asidi Kompozisyonu Üzerine EtkileriThe Effects of Different Cooking Methods on Fatty Acid Composition of Mahi-mahi (Coryphaena hippurus) Fillets. Karadeniz Fen Bilimleri Dergisi 13:2, pages 752-763.
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Samime Özturan & Gülgün F. Ünal Şengör. (2022) Effects of cooking methods on the quality and safety of crayfish ( Astacus leptodactylus Eschscholtz, 1823) during chilled storage . Journal of Food Processing and Preservation 46:10.
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Giuseppa Di Bella, Federica Litrenta, Simone Pino, Alessia Tropea, Angela Giorgia Potortì, Vincenzo Nava & Vincenzo Lo Turco. (2022) Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods. European Food Research and Technology 248:9, pages 2285-2290.
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Shanyu Wang, Mengyue Hu, Ling Zhao, Qi Liu & Rong Cao. (2022) Changes in lipid profiles and volatile compounds of shrimp ( Penaeus vannamei ) submitted to different cooking methods . International Journal of Food Science & Technology 57:7, pages 4234-4244.
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Koray Korkmaz, Bahar Tokur & Yilmaz Ucar. (2022) Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?. International Journal of Gastronomy and Food Science 28, pages 100500.
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Bahar Tokur, Koray Korkmaz & Yılmaz Uçar. (2022) The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. Journal of Food Processing and Preservation 46:3.
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Bahar Tokur, Koray Korkmaz & Yılmaz Uçar. (2021) Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. International Journal of Gastronomy and Food Science 26, pages 100428.
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Qi Wang, Yifeng Zhang, Yuanyuan Ren, Weiwei Cheng, Yuge Bi, Feng Chen & Ka-Wing Cheng. (2020) Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod. RSC Advances 10:58, pages 34996-35006.
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Zhong‐Yuan Liu, Da‐Yong Zhou, Kanyasiri Rakariyatham, Hong‐Kai Xie, De‐Yang Li, Bei‐Wei Zhu & Fereidoon Shahidi. (2019) Impact of Frying on Changes in Clam ( Ruditapes philippinarum ) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration . Journal of the American Oil Chemists' Society 96:12, pages 1367-1377.
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Serpil Tural & Sadettin Turhan. (2017) Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology 26:5, pages 1291-1299.
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Lennie K. Y. Cheung, Haruo Tomita & Toshikazu Takemori. (2016) Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods. Journal of Food Science 81:8, pages C1899-C1907.
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Karin Larsson, Hanna Harrysson, Robert Havenaar, Marie Alminger & Ingrid Undeland. (2016) Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion. Food & Function 7:2, pages 1176-1187.
Crossref
A. Daschner. 2016. Fish and Fish Oil in Health and Disease Prevention. Fish and Fish Oil in Health and Disease Prevention 341 353 .
Zdzislaw Domiszewski. (2012) Effect of heating fatty fish: B altic herring ( C lupea harengus membras ), E uropean sprat ( S prattus sprattus ) and rainbow trout ( O ncorhynchus mykiss ) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids . International Journal of Food Science & Technology 48:4, pages 786-793.
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