The Effect of Thermal Treatment Method on Fatty Acid Composition in Northern Pike (Esox lucius) Fillets |
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| Authors: | Renata Pietrzak-Fiećko Zdzisław Zakęś Mirosław Szczepkowski |
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| Affiliation: | 1. Department of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;2. Department of Aquaculture, Stanis?aw Sakowicz Inland Fisheries Institute, Olsztyn, Poland;3. Department of Sturgeon Fish Breeding, Stanis?aw Sakowicz Inland Fisheries Institute, Pieczarki, Poland |
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| Abstract: | The aim of the present study was to investigate the effect of thermal treatment methods, such as microwave cooking, steaming, and shallow pan-frying on fatty acids composition in northern pike fillets. All methods of thermal treatment increased fat content in the fillets. Microwave cooking decreased the proportion of saturated fatty acids and increased the proportion of total, n-3, and n-6 polyunsaturated fatty acids as compared with fresh fillets. Steam cooking did not affect the proportion of saturated, monounsaturated, and polyunsaturated fatty acids, whereas pan-frying significantly increased the proportion of monounsaturated and n-6 polyunsaturated fatty acids. All cooked fillets, regardless of the thermal treatment used, had acceptable n–6/n–3 ratio; however, microwave cooking enabled fish products to obtain more beneficial n-6/n-3 ratio than frying. Due to high polyunsaturated fatty acids content and low n-6/n-3 ratio, microwave cooking may be recommended for preparing wild pike fillets in households. |
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| Keywords: | Fatty acid fish frying microwave pike steaming |
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