Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.
Abstract
The aim of this study was to examine the changes which occur under the influence of different heating methods in the compositions of fatty acids and selected fat quality indicators in fillets of herring.
The results that are compared herein were obtained via conventional culinary techniques and using microwave radiation. Culinary processes like boiling, grilling and frying, whether done conventionally or with a microwave oven, did not lead to a reduction in the n-3 polyunsaturated fatty acids (PUFAs) fraction of the total fatty acids, indicating that these fatty acids have a high durability and a low susceptibility to thermal oxidative processes.
The culinary processes used in this study also had an insignificant influence on the fat quality indicators--the peroxide and anisidine value. The fat quality indicators in herring, both after conventional and microwave heating, differ little, and indicate a low content of primary and secondary products of oxidation.
