Abstract
The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.
Highlights
IntroductionThe nutritional importance of seafood has increased substantially because of the beneficial effects of eating seafood fats and oils [1]
The nutritional quality of food is very important
The objective of this study is to evaluate the influence of different cooking and smoking methods on fatty acid profile and lipid oxidation of catfish including chemical indexes commonly used (Peroxyde Value, Acid Value) and evaluation by Fourier transform infrared (FTIR)
Summary
The nutritional importance of seafood has increased substantially because of the beneficial effects of eating seafood fats and oils [1]. Fish lipids have assumed great nutritional significance, because of their high polyunsaturated fatty acid levels [4]. Polyunsaturated fatty acids (PUFAs), especially the n-3 and n-6 PUFAs, have been considered essential fatty acids and have been shown to have curative and preventive effects on cardiovascular diseases, neurodevelopment in infants, cancers and fat glycemic control [5]. Results of clinical and epidemiological research suggest that eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, found only in fish and seafood, have extremely beneficial properties for prevention of human coronary artery disease. It has been suggested that consuming EPA and DHA may reduce the risk of mortality from cardiovascular disease in people who have already experienced
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