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

REFERENCES

• Sea Products Statistics . 2008 . Turkish Statistical Institute , Ankara : Printing division, SPS .
   Google Scholar
• Garcia-Arias , M.T. , Pontes , E.A. , Garcia-Linares , M.C. , Garcia-Fernandez , M.C. and Sanchez-Muniz , F.J. 2003 . Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid composition . Food Chemistry , 83 : 349 – 356 .
   Web of Science ®Google Scholar
• Weber , J. , Bochi , V.C. , Ribeiro , C.P. , Victoria , A.M. and Emanuelli , T. 2008 . Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets . Food Chemistry , 106 : 140 – 146 .
   Web of Science ®Google Scholar
• Al-Saghir , S. , Thurner , K. , Wagner , K.H. , Frisch , G. , Luf , W. , Razzazi-Fazeli , E. and Elmadfa , I. 2004 . Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar) . Journal of Agriculture and Food Chemistry , 52 : 5290 – 5296 .
   PubMed Web of Science ®Google Scholar
• Tokur , B. 2007 . The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss) . International Journal of Food Science and Technology , 42 : 874 – 879 .
   Web of Science ®Google Scholar
• Tang , S. , Sheehan , D. , Buckley , D.J. , Morrissey , P.A. and Kerry , J.P. 2001 . Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle . International Journal of Food Science and Technology , 36 : 685 – 692 .
   Web of Science ®Google Scholar
• Ozden , O. 2005 . Changes in amino acid and fatty acid composition during shelf-life of marinated fish . Journal of the Science of Food and Agriculture , 85 : 2015 – 2020 .
   Web of Science ®Google Scholar
• Bakar , J. , Rahimabadi , E.Z. and Man , Y.B.C. 2008 . Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus) . LWT-Food Science and Technology , 41 : 2144 – 2150 .
   Web of Science ®Google Scholar
• Turkkan , A.U. , Cakli , S. and Kilinc , B. 2008 . Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758) . Food and Bioproducts Processing , 86 : 163 – 166 .
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists . 1990 . Official Methods of Analysis of the AOAC , 15th , Arlington, VA : AOAC .
   Google Scholar
• Bligh , E.G. and Dyer , W.J. 1959 . A rapid method of total lipid extraction and purification . Canadian Journal of Biochemistry and Physiology , 37 : 911 – 917 .
   PubMedGoogle Scholar
• Tarladgis , B.G. , Watts , B.M. and Younathan , M.T. 1960 . A distillation method for the quantitative determination of malonaldehyde in rancid foods . Journal of the American Oil Chemists Society , 37 : 44 – 48 .
   Web of Science ®Google Scholar
• International Organization for Standardization . 1978 . “ Animal and vegetable fats and oils—Preparation of methyl esters of fatty acids ” . In ISO 5509: Geneve
   Google Scholar
• SPSS 10.0 for Windows . 1999 . Statistical Software , Chicago, IL : SPSS Inc .
   Google Scholar
• Evranuz , O. 1993 . The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: Shelf life studies of unblanched salted roasted peanuts . International Journal of Food Science and Technology , 28 : 193 – 199 .
   Web of Science ®Google Scholar
• Al-Kahtani , H.A. , Abu-Tarboush , H.M. , Bajaber , A.S. , Atia , M. , Abou-Arab , A.A. and El-Mojaddidi , M.A. 1996 . Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel . Journal of Food Science , 91 : 729 – 733 .
   Google Scholar
• Guner , S. , Dincer , B. , Alemdag , N. , Colak , A. and Tufekci , M. 1998 . Proximate composition and selected mineral content of commercially important fish species from the Black Sea . Journal of the Science of Food and Agriculture , 78 : 337 – 342 .
   Web of Science ®Google Scholar
• De Koning , A.J. 2002 . Quantitative quality tests for fish meal. II. An investigation of the quality of South African fish meals and the validity of a number of chemical quality indices . International Journal of Food Properties , 5 : 495 – 507 .
   Web of Science ®Google Scholar