The effect of different cooking techniques on fatty acid composition of mackerel (scomber scombruslinnaeus,1758)

The Effect of Different Cooking Techniques on Fatty Acid Composition of Mackerel (Scomber ScombrusLinnaeus,1758) In this study, the effects of different cooking techniques such as frying, baking, cooking in microwave, grilling, steaming and fumigating on total moisture, total lipid and fatty acid compositions of the cooked samples of mackerel (Scomber scombrus) fish which reached the size of catching purchased from a commercial market in a large city center as provided in our normal life were investigated. Olive oil, sunflower oil, corn oil, canola oil and butter were used as frying. In this study, we chose mackerel because mackerel is the source of omega 3 fatty acids and contains a wealth of essential vitamins and all essential amino acids and contains no dietary carbonhydrate. Total moisture in raw mackerel was found to be 52.8% -70.41% and total lipid was between 8.49% and 14.89%. It has been observed that all the cooking methods cause loss of moisture in the fish.The most moisture loss among fried samples was determined as sunflower oil, the least water loss was found in olive oil.Among the cooking methods other than frying, the most decrease in moisture content was found in the grilling. All the cooking methods examined increased the total lipids amount of mackerel. The highest increase in lipid in the fish cooked separately in various oils was determined in sunflower oil with 136 %.Among the other cooking methods other than frying, the most increase of total lipid was found in microwaved fillets with 130.53%. Gas chromatography technique was used in the fatty acids analysis of fillets. Nineteen fatty acids (from C10:0 to C22:6n-3) were determined from raw and cooked mackerel fillets. The most abundant fatty acids found in raw mackerel fillets were palmitic acid (C16:0, 25.37-29.05 % of total fatty acids), oleic acid (C18:1 n-9, 23.59-29.01 % of total fatty acids), eicosapentaenoic acid (EPA, C20:5n-3, 8.49-11.75 % of total fatty acids) and docosahexaenoic acid (C22:6n-3, 8.37-12.37 % of total fatty acids). The percentages of C16: 0, stearic acid (C18:0), the total saturated fatty acids (∑ SFA), EPA, DHA, and n-3 / n-6 ratio in fillets fried in all oils tested except for butter oil was significantly decreased compared to raw sample.In the fish fried in sunflower oil, canola oil, and olive oil,there was an increase in the levels ofC18: 1n-9 and the total monounsaturated fatty acids (∑ MUFA). As for linoleic acid (18:2n-6), an increase of 9.74 times was noted in the mackerel fried in sunflower oil and 13.7 with corn oil.The PUFA / SFA ratio increased in fillets cooked in sunflower, canola and corn oil, and decreased in butter. The percentages of C16:0, C18:1n-9, EPA, DHA, ∑ SFA, total monounsaturated fatty acid (∑ MUFA), total n-6 polyunsaturated fatty acid (∑ n-6 PUFA) and ∑ n-3 polyunsaturated fatty acids (∑ n-3 PUFA)which is important for human health and especially for protective effect on cardiovascular diseases, and ratios of n-3/n-6 and PUFA/SFA of all fillets was not significantly changed by baking, steaming, grilling, fumigating and microwave cooking. As a result, baking, cooking, in microwave, grilling and steaming of mackerel, which is a frequently consumed fish species was confirmed in terms of fatty acid content as recommended in the recommendations of many nutritional guidelines. Regardless of the oil type, avoiding frying in oil is important for healthy nutrition as it changes the fatty acid content of the fish.