Fatty acids composition of two fish species in family Leiognathidae under different cooking methods

Abstract

Analysis of fatty acid compositions in marine fish under different cooking methods is important to promote understanding of potential relationship between consumption of fish and human health from nutrition. This study was carried out to determine the fatty acid composition in two Leiognathus spp. Gazza minuta and Leiognathus dussumieri compared at three cooking methods, steaming, boiling and deep frying. It was noted that the steamed and boiled cooked fish muscle of Leiognathus dussumieri had low percentages of saturated fatty acids but Gazza minuta had high percentages. It was observed that after deep frying some fatty acids (C14:0 and C16:0 ) in Gazza minuta had high percentages and other fatty acids (C15:0, C17:0, C18:0) were significantly low and present study has shown that high percentages of monounsaturated fatty acids were found in the steamed and boiled cooked muscles of Leiognathus dussumieri and Gazza minuta. It was noted that high amount of polyunsaturated fatty acids, namely eicosapentaenoic (EPA) and Docosahexaenoic (DHA) in steamed and boiled cooked muscles of Gazza minuta and low amount in deep fried cooked muscle were recorded. Major n-6 fatty acid, arachidonic acid was found in high amount in steamed and boiled cooked samples of Gazza minuta but it was low in deep fried samples. Concentration of arachidonic acid and Docosahexaenoic acid in steamed and boiled samples were slightly lower in Leiognathus dussumieri. Finally, it can be suggested that from the health point of view fried fish is not a good source of omega-3 and omega -6 fatty acids and it reduces the health benefits.