Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

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dc.contributor.authorAkgül, N.
dc.contributor.authorBaşhan, M.
dc.contributor.authorKaçar, S.
dc.date.accessioned2025-02-22T14:10:56Z
dc.date.available2025-02-22T14:10:56Z
dc.date.issued2024
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1ω9, 18:2ω6 and Ʃω-6 PUFA were found to be low. The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the ω-3/ω-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets. ©2024 CSIC.en_US
dc.identifier.doi10.3989/gya.0642241.2188
dc.identifier.issn0017-3495
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85216283580en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.3989/gya.0642241.2188
dc.identifier.urihttps://hdl.handle.net/11468/29911
dc.identifier.volume75en_US
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherCSIC Consejo Superior de Investigaciones Cientificasen_US
dc.relation.ispartofGrasas y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKA_Scopus_20250222
dc.subjectCooking methodsen_US
dc.subjectFatty aciden_US
dc.subjectMahi-mahien_US
dc.subjectPhospholipiden_US
dc.subjectTriacylglycerolen_US
dc.subjectVegetable oilsen_US
dc.subjectω-3/ω-6en_US
dc.titleEffects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid compositionen_US
dc.title.alternativeEfectos del cocinado de filetes de pescado dorado (Coryphaena hippurus) con diferentes técnicas sobre su composición en ácidos grasos de fosfolípidos y triacilglicéricos.en_US
dc.typeArticleen_US

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