A review on fish lipid : composition and changes during cooking methods.
Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of diffe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor & Francis
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24107/ http://psasir.upm.edu.my/id/eprint/24107/1/A%20review%20on%20fish%20lipid.pdf |
| _version_ | 1848844943936716800 |
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| author | Moradi, Yazdan Bakar, Jamilah Motalebi, A. A. Syed Muhammad, S. H. Che Man, Yaakob |
| author_facet | Moradi, Yazdan Bakar, Jamilah Motalebi, A. A. Syed Muhammad, S. H. Che Man, Yaakob |
| author_sort | Moradi, Yazdan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of different fish species have been previously studied. In this article, the fish lipid characteristics and their changes during different cooking methods were reviewed. The fat content and fatty acid composition of fish vary according to the species, season, and environmental conditions. The fish lipid characteristics also change during different cooking processes. Frying generally gives higher changes in the fish lipid composition than other cooking methods. For example, frying results in higher losses of DHA and EPA (compared to other cooking methods). Further, the lipid changes occurring during frying depend on the fat content of the fish, the frying oil composition, and the type of frying technology. |
| first_indexed | 2025-11-15T08:38:57Z |
| format | Article |
| id | upm-24107 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:38:57Z |
| publishDate | 2011 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241072015-10-20T07:12:17Z http://psasir.upm.edu.my/id/eprint/24107/ A review on fish lipid : composition and changes during cooking methods. Moradi, Yazdan Bakar, Jamilah Motalebi, A. A. Syed Muhammad, S. H. Che Man, Yaakob Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of different fish species have been previously studied. In this article, the fish lipid characteristics and their changes during different cooking methods were reviewed. The fat content and fatty acid composition of fish vary according to the species, season, and environmental conditions. The fish lipid characteristics also change during different cooking processes. Frying generally gives higher changes in the fish lipid composition than other cooking methods. For example, frying results in higher losses of DHA and EPA (compared to other cooking methods). Further, the lipid changes occurring during frying depend on the fat content of the fish, the frying oil composition, and the type of frying technology. Taylor & Francis 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24107/1/A%20review%20on%20fish%20lipid.pdf Moradi, Yazdan and Bakar, Jamilah and Motalebi, A. A. and Syed Muhammad, S. H. and Che Man, Yaakob (2011) A review on fish lipid : composition and changes during cooking methods. Journal of Aquatic Food Product Technology, 20 (4). pp. 379-390. ISSN 1049-8850 10.1080/10498850.2011.576449 English |
| spellingShingle | Moradi, Yazdan Bakar, Jamilah Motalebi, A. A. Syed Muhammad, S. H. Che Man, Yaakob A review on fish lipid : composition and changes during cooking methods. |
| title | A review on fish lipid : composition and changes during cooking methods. |
| title_full | A review on fish lipid : composition and changes during cooking methods. |
| title_fullStr | A review on fish lipid : composition and changes during cooking methods. |
| title_full_unstemmed | A review on fish lipid : composition and changes during cooking methods. |
| title_short | A review on fish lipid : composition and changes during cooking methods. |
| title_sort | review on fish lipid : composition and changes during cooking methods. |
| url | http://psasir.upm.edu.my/id/eprint/24107/ http://psasir.upm.edu.my/id/eprint/24107/ http://psasir.upm.edu.my/id/eprint/24107/1/A%20review%20on%20fish%20lipid.pdf |