EFFECT OF DIFFERENT COOKING METHODS ON CHANGES OF FREE FATTY ACIDS, THIOBARBITORIC ACID, HEAVY METAL (NI, CR, CO, CD, PB) AND SENSORY PROPERTIES OF GRASS CARP (CTENOPHARYNGODONIDELLA)

Abstract

Introduction: Grass carp (Ctenopharyngodonidella, family Cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in Iran. Among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to Caspian white fish in Iran. The muscle of fish contains important levels of nutrients which are beneficial to health. Most research has been done and published on raw flesh. Cooking can lead to a loss of the nutritional value of foods. In this case the preservation of the maximum nutritive value can be ensured by using correct methods of cooking. The aim of this research was the influence of five cooking methods (poaching, boiling, microwave pan- frying and deep- frying) on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella)fillets was evaluated. Materials and method: Grass carpsamples were purchased from a local market in Khorramshahr city, Khuzestan province, Iran. The fish were kept alive and transported to thelaboratory. On arrival,tsamples were washed and eviscerated. The samples were filleted and cut into slices (100 g each). The fish samples were cooked using AOAC 976.16 procedure (method for cooking seafood). Five common cooking procedures were selected: poaching in stainless steel pot of boiling water for 30 min and 30 s, steaming in stainless steel steamer for 5 min and 30 s, microwaving in microwave for 40 s, pan-frying (without oil) in frying pan for 6 min at 180 oC and deep-frying in olive oil in a deep fryer for 5 min at 180 oC. After the cooking process, the samples were cooled to room temperature and the skin and backbone of the samples were removed. All fish in each lot were homogenized using a kitchen blender and analyzed to determine free fatty acid, thiobarbitoric acid, heavy metal and sensory properties. All sample homogenates were assayed in triplicate. Results and discussion: The results indicated that the cooking methods of pouching, microwave and deep-frying increased thiobarbitoric acid (TBA), while cooking methods of boiling and pan- frying did not change TBA. The free fatty acid (FFA) content of the fillets was significantly reduced by the different cooking methods. The Ni in the cooking methods of boiling, pan- frying and deep- frying was not detected. The Cr in the cooking method of deep-fried samples was significantly decreased. The Co concentrations were below limits of detection in all samples. The Cd was only detected in microwave samples. The Pb content increased during cooking of fillets. The results of sensory properties were showed that the texture, odour, flavor, colour and overall likeness properties improve likeness score to some extent in deep-frying method and there were not significantly different between boiling, poaching and pan-frying.