The Effects of Different Cooking Methods on Fatty Acid Composition of Leer (Lichia amia) Fillets

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dc.contributor.authorAkgul, Nasuh
dc.contributor.authorBashan, Mehmet
dc.date.accessioned2024-04-24T17:18:18Z
dc.date.available2024-04-24T17:18:18Z
dc.date.issued2024
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, the effects of cooking methods such as frying in vegetable oils, cooking in the oven and microwave cooking, grilling and steaming on the fatty acid composition of leer fish (Lichia amia) were investigated. It was determined that the frying process changed the fatty acid composition of the fish. It was determined that 18:2n-6 and & sum;n-6 PUFA were significantly increased in fillets fried in sunflower oil and corn oil, and 18:1n-9 and & sum;MUFA in samples fried in olive oil and hazelnut oil (p<0.01). A slight increase in & sum;SFA and a decrease in & sum;PUFA and & sum;n-3 PUFA were observed in leer cooked by grilling, microwave and steaming. n -3/n-6 ratio was significantly decreased in all vegetable oils tested compared to the control.(p<0.01); this ratio was found to be close to in methods cooked other than frying (p>0.05). The atherogenic index (AI) and thrombogenic index (TI) values obtained from all cooking methods were below 1.0, which is the value recommended by nutritionists.en_US
dc.identifier.doi10.18016/ksutarimdoga.vi.1209082
dc.identifier.endpage45en_US
dc.identifier.issn2619-9149
dc.identifier.issue1en_US
dc.identifier.startpage38en_US
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.1209082
dc.identifier.urihttps://hdl.handle.net/11468/18716
dc.identifier.volume27en_US
dc.identifier.wosWOS:001157184100006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isotren_US
dc.publisherKahramanmaras Sutcu Imam Univ Rektorluguen_US
dc.relation.ispartofKsu Tarim Ve Doga Dergisi-Ksu Journal of Agriculture and Nature
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCooking Methodsen_US
dc.subjectLipid Qualityen_US
dc.subjectFatty Acidsen_US
dc.subjectLeeren_US
dc.subjectVegetable Oilsen_US
dc.titleThe Effects of Different Cooking Methods on Fatty Acid Composition of Leer (Lichia amia) Filletsen_US
dc.titleThe Effects of Different Cooking Methods on Fatty Acid Composition of Leer (Lichia amia) Fillets
dc.typeArticleen_US

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