不同烹饪方法沙丁鱼和虹鳟鱼脂质和汞含量的测定

Şükran Çaklı, Nida Demirtaş Erol, Evren Burcu Şen Yılmaz, Pınar Baldemir, Atilla Çaklı
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摘要

本研究旨在探讨烤制和煎炸两种煎炸方式对日本两种重要鱼类沙丁鱼(Sardina pilchardus)和虹鳟鱼(Oncorhynchus mykiss)脂质和汞含量的影响。结果表明,沙丁鱼的n-6/n-3脂肪酸含量随烹饪过程的不同而显著降低,其中烤鱼的n-6/n-3脂肪酸含量最高,煎鱼的n-6/n-3脂肪酸含量最高。值得注意的是,黄油煎虹鳟鱼的动脉粥样硬化指数(AI)最高,为0.71±0.32,血栓形成指数(TI)为0.61±1.43,低胆固醇/高胆固醇指数(HH)为0.79±0.17。相反,油炸沙丁鱼表现出较低的动脉粥样硬化和血栓形成评分,在葵花籽油中烹饪的油炸沙丁鱼具有4.85±0.3的低胆固醇/高胆固醇指数。生鱼和熟鱼的汞含量无显著差异。然而,与未加工的对照组相比,烤鱼的汞含量上升幅度很大(p <0.05)(烤虹鳟鱼0.18 mg/kg,沙丁鱼0.29 mg/kg)。由于烹调方法而导致的FAs(脂肪酸)的减少可以按以下顺序排列:生沙丁鱼;烤比;油炸食品。相反,由于烹饪方法而增加的脂肪酸可以按以下顺序排列:油炸;烤比;原始的沙丁鱼。烤虹鳟鱼的棕榈酸、硬脂酸和肉豆蔻酸含量比原料低得多。然而,这些水平在用煎锅烹饪的虹鳟鱼中显著增加。此外,油酸水平在油炸虹鳟鱼中被检测到低于其他制剂,而它们在烤虹鳟鱼是相同的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods
This study aimed to investigate the effects of baking and pan-frying methods on the lipid quality and mercury (Hg) levels of two important fish species in Türkiye, namely, fileted sardine (Sardina pilchardus) and rainbow trout (Oncorhynchus mykiss). The results revealed that sardines significantly decreased n-3 fatty acids depending on the cooking process, while the best n-6/n-3 ratio was observed in baked sardines, with higher rates found in pan-fried fish. Notably, pan-fried rainbow trout cooked with butter showed the highest atherogenic index (AI) of 0.71±0.32 and thrombogenic index (TI) of 0.61±1.43, as well as a hypocholesterolemic/hypercholesterolemic index (HH) of 0.79 ± 0.17. Conversely, fried sardines exhibited lower atherogenic and thrombogenic scores, with fried sardines cooked in sunflower oil having a hypocholesterolemic/hypercholesterolemic index of 4.85 ± 0.3. There were no significant variations in Hg content between raw and cooked fish. However, when compared to the raw control, the rise in Hg content for baked fish was substantial (p < 0.05) (baked rainbow trout 0.18 mg/kg and sardine 0.29 mg/kg). The decrease in FAs (Fatty Acids) due to cooking methods can be ordered as follows: Raw sardine > baked > fried. Conversely, the increase in FAs due to the cooking methods can be ordered as follows: fried > baked > raw sardine. Baked rainbow trout had much lower levels of palmitic acid, stearic acid, and myristic acid than the raw material. However, these levels were significantly increased in rainbow trout cooked in a frying pan. Additionally, oleic acid levels in fried rainbow trout were detected to be lower than in other preparations, whereas they were equivalent in baked rainbow trout.
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