烹调对罗非鱼主要营养成分及脂肪酸的影响

对烹调后罗非鱼营养成分的变化进行试验研究,分析罗非鱼经清蒸、微波、微波烤、烤箱烤、油煎及高压油煎6种烹调处理后其基础营养成分及脂肪酸含量。结果表明:鲜罗非鱼中蛋白质、脂肪的质量分数分别为18.50%和1.92%,n-3脂肪酸质量分数为6.3%。烹调后各罗非鱼的水分质量分数均显著降低,而粗脂肪和粗蛋白的质量分数均有所升高,其中清蒸烹调后水分的质量分数最高,为72.47%,而脂肪的质量分数最低(3.42%);油煎罗非鱼中脂肪的质量分数最高,高压油煎罗非鱼的水分质量分数最低。经烹调后m(n-6脂肪酸)∶m(n-3脂肪酸)均有所上升,但以清蒸和高压烹调的罗非鱼n-3脂肪酸保存率最高,m(n-6脂肪酸)∶m(n-3脂肪酸)值最低。

Effect of cooking on the major nutrient componentsand fatty acid of tilapia

The major nutrient components and fatty acid of tilapia were analyzed after six cooking treatments,including steaming,microwaving,microwave roasting,oven roasting,pan frying and pressure frying.The protein and fat content are 18.50% and 1.92%,respectively,in raw fillet,and the mass fraction of n-3 fatty acids 6.3%.After cooking,the moisture content decreased in all fillets,while the contents of protein and fat increased.Among all the cooking procedures,steamed tilapia maintained the highest moisture content(72.47%) and the lowest fat content(3.42%).Pan frying fillets had the highest fat content,while the pressure frying fillets had the lowest moisture content.The ratio of n-6/n-3 fatty acid in samples increased after all the treatments,however,steamed and pressure cooked fillets had the best retention for n-3 fatty acid and the lowest n-6/n-3 ratio.