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

Figures & data

Figure 1 FFA contents of raw, baked, grilled, and fried anchovy fillets. Results are mean ± SD of three replicates. Bars that have no common letters are significantly different (P < 0.05).

Figure 2 POV of raw, baked, grilled, and fried anchovy fillets. Results are mean ± SD of three replicates. Bars that have no common letters are significantly different (P < 0.05).

Figure 3 TBA values of raw, baked, grilled, and fried anchovy fillets. Results are mean ± SD of three replicates. Bars that have no common letters are significantly different (P < 0.05).

Table 1 Fatty acid composition of corn oil and raw, baked, grilled, and fried anchovy fillets (g/100 g total fatty acids)*

		Cooking methods
Fatty acids	Corn oil	Raw	Baked	Grilled	Fried
C12:0	0.04	0.08±0.01 b	0.09±0.01 a	0.10±0.01 a	0.06±0.01 c
C13:0	0.04	0.07±0.01	0.06±0.01	0.08±0.02	0.05±0.01
C14:0	0.17	6.92±0.08 a	7.06±0.27 a	7.11±0.39 a	5.09±0.19 b
C15:0	—	0.89±0.02 a	0.82±0.03 b	0.88±0.03 a	0.64±0.01 c
C16:0	10.84	21.48±0.18 b	21.85±0.74 ab	22.72±0.51 a	19.25±0.19 c
C17:0	0.08	1.01±0.01 b	1.11±0.06 a	1.05±0.01 ab	0.76±0.06 c
C18:0	1.81	4.31±0.01 a	4.46±0.14 a	4.48±0.08 a	3.77±0.04 b
C20:0	0.36	1.27±0.01 b	1.46±0.06 a	1.21±0.02 b	1.06±0.06 c
C21:0	—	0.07±0.01	0.04±0.02	0.06±0.01	0.05±0.01
C22:0	—	0.25±0.01 a	0.16±0.02 b	0.27±0.04 a	0.17±0.03 b
C24:0	—	0.43±0.02 bc	0.47±0.08 ab	0.56±0.04 a	0.34±0.02 c
ΣSFA	13.34	36.78±0.25 b	37.58±1.22 ab	38.52±0.87 a	31.24±0.49 c
C14:1	—	0.28±0.01 ab	0.27±0.01 b	0.29±0.01 a	0.19±0.01 c
C15:1	—	0.15±0.01 a	0.13±0.01 a	0.14±0.01 a	0.10±0.01 b
C16:1	0.11	6.44±0.10 b	6.95±0.20 a	6.74±0.21 ab	5.00±0.33 c
C17:1	—	0.30±0.01 b	0.36±0.02 a	0.30±0.02 b	0.24±0.02 c
C18:1n-9	27.93	19.88±0.04 b	19.44±0.53 b	19.70±0.14 b	21.32±0.04 a
C20:1n-9	0.22	0.48±0.01 ab	0.42±0.04 bc	0.51±0.03 a	0.40±0.03 c
C22:1n-9	—	0.08±0.01 ab	0.05±0.02 b	0.10±0.01 a	0.06±0.01 b
ΣMUFA	28.26	27.61±0.14	27.62±0.62	27.78±0.35	27.31±0.27
C18:2n-6	56.97	1.92±0.02 b	2.06±0.04 b	1.94±0.01 b	14.50±0.69 a
C18:3n-6	0.79	0.13±0.01 b	0.15±0.01 a	0.13±0.01 b	0.10±0.01 c
C18:3n-3	—	0.88±0.01 a	0.69±0.04 bc	0.67±0.02 c	0.73±0.01 b
C20:2	—	0.17±0.01 a	0.16±0.01 ab	0.18±0.01 a	0.14±0.01 b
C20:4n-6	—	0.18±0.01 a	0.18±0.02 a	0.16±0.01 ab	0.14±0.01 b
C20:3n-3	—	0.68±0.01 a	0.68±0.01 a	0.65±0.01 b	0.53±0.01 c
C20:5n-3	0.12	8.56±0.12 ab	8.98±0.35 a	8.20±0.19 b	6.69±0.24 c
C22:6n-3	—	12.03±0.23 a	12.49±0.56 a	11.37±0.11 b	9.98±0.02 c
ΣPUFA	57.88	24.55±0.20 b	25.39±0.86 b	23.30±0.34 c	32.81±0.44 a
Others	0.52	11.06±0.07	9.41±1.86	10.40±1.57	8.64±0.32
n-3/n-6	0.01	9.93±0.29 a	9.57±0.51 a	9.36±0.05 a	1.21±0.08 b
Total lipid (%)	—	10.87±0.43 d	16.34±0.79 b	14.99±0.68 c	24.93±0.81 a
*Values are mean ± SD of three replicates.
Means in a line with different letters are significantly different (P < 0.05).
SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.