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KMID : 1134820100390111710
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1710 ~ p.1714
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Effects of Cooking on the Fatty Acid Compositions of Mackerel (Scomber japonicus) Fed with CLA Fortified Diet
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Park Eun-Jung
Kim Jong-Tae
Choi Yeung-Joon
Choi Byeong-Dai
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Abstract
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The effects of frying, steaming with soybean paste, and canning on the fatty acid compositions of farmed mackerel fed with CLA were evaluated. Saturates and monoenes acid content of the cooked mackerel control and CA25 groups at 27.5% and 44.6% and at 28.8% and 41.0%, respectively, were not significantly different from the raw samples at 27.1% and 35.6%, respectively. The polyenes acid content of control and CLA-fed groups were 31.2% in RO-8GM and 30.7% in RO-8CM after roasting, 27.1% in BO-8GM and 31.5% in BO-8CM for boiling, and 25.4% in CA-8GM and 28.4% in CA-8CM after canning which were not significantly different from the raw samples with 29.45% and 31.9%, respectively. Ratio of the n-6/n-3 in roasted group were 0.29 and 0.24, in steaming with soybean paste were 0.28 and 0.27, and in canned mackerel were 0.28 and 0.31 for the control and CA25 groups, respectively.
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KEYWORD
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mackerel, conjugated linoleic acid (CLA), cooking methods, fatty acid compositions
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