Abstract
ABSTRACTIn this research, the effects of different cooking processes (grilling, baking, frying and microwave cooking) on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets were investigated. Fatty acid composition of sea bass fillets was not significantly changed by grilling, baking and microwave cooking. Fried in sunflower oil, the sea bass fillets absorbed C18:1n‐9 and C18:2n‐6 and lost saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs). The lowest n‐3/n‐6 ratio was found by frying method.PRACTICAL APPLICATIONSThis study investigates which cooking method is best to maintain PUFA composition and includes useful information for nutritional programs and instructional presentations to benefit people of all ages and classes, and with a variety of health conditions. These features make it important for the food industry, academic studies on food composition or nutrition, clinical, community, foodservice and research dieticians, who help promote good health through proper eating. It is also useful for similar academic studies and to prepare tables of compositions of food for clinical use.
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