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Effects of Cooking Methods on the Proximate Composition of Black Sea Anchovy (Engraulis Encrasicolus, Linnaeus 1758) (in English)

Year 2011, Volume: 36 Issue: 2, 71 - 75, 01.04.2011

Abstract

The effects of different cooking methods (grilling, baking, frying, microwave cooking) on proximate composition of anchovy (Engraulis encrasicolus Linnaeus 1758) were determined. Mean moisture, fat, protein, ash, carbohydrate contents and calorie value of raw fish were 62.85%, 10.64%, 22.71%, 1.48% , 2.31% and 195.88 kcal, respectively. On comparing the raw and cooked fish, the results indicated that cooking methods had considerable effect on the proximate composition. The highest value of water loss was found in fried anchovy (49.55%). Protein and fat contents of cooked anchovy by grilling, baking, frying and microwaving were 25.55%, 17.51%; 22.58%, 20.54%; 24.44%, 23.30%; 22.63%, 22.34%, respectively. The highest protein, the lowest fat and energy contents were found in grilled fish; therefore, grilling can be recommended as the best cooking method for healthy diet.

References

  • Harris WS, Von Shacky MDC. 2004. The Omega-3 Index: A New Risk Factor for Death From Coronary Heart Disease. Prev Med, 39:212–220.
  • Gerber M, The›ébaut A, Astorg P, Clavel-Chapelon F, Combe N. 2005. Dietary Fat, Fatty Acid Composition and Risk of Cancer. Eur J Lipid Sci Technol, 107:540–559.
  • Belluzzi A. 2001. n-3 and n-6 Fatty Acids for the Treatment of Autoimmune Diseases. Eur J Lipid Sci Technol, 103:399–407.
  • Ruxton CH, Reed SC, Simpson MJA, Millington KJ. 2004. The Health Benefits of Omega-3 Polyunsaturated Fatty Acids: A Review of the Evidence. J Hum Nutr Diet, 17:449–459.
  • Bognár A. 1998. Comparative Study of Frying to Other Cooking Techniques Influence on The Nutritive Value. Grasas Aceites, 49:3-4.
  • TÜ‹K, 2010. Prime Ministry, Turkey Statistical Institute Newsletter Prime Ministry Publications, Ankara.
  • TÜ‹K, 2008. Fishery Statistics 2008. Prime Ministry, Turkey Statistical Institute Newsletter Prime Ministry Publications, Ankara.
  • Güner S, D›ncer B, Alemdak N, Colak A, Tüfekci M. 1998. Proximate Composition and Selected Mineral Content of Commercially Important Fish Species from the Black Sea. J Sci Food Agr, 337–342.
  • Gökoglu N, Özden Ö, Erkan N, Baygar T, Metin S. 1999. Seasonal Variation in Fat Content of Anchovy (Engraulis encrasicolus). Int J Food Sci Technol, 34:401–402.
  • Sagl›k S, Imre S. 2001. w3 Fatty Acids in Some Fish Species from Turkey. J Food Sci, 66:210–212.
  • Bay›r A, Halilo¤lu H, Sirkecio¤lu AN, Aras NM. 2006. Fatty Acid Composition in Some Selected Marine Fish Species Living in Turkish Waters. J Sci Food Agr, 86:163–168.
  • Zlatanos S, Laskaridis K. 2007. Seasonal Variation in the Fatty Acid Composition of Three Mediterranean Fish Sardine (Sardina pilchardus), Anchovy (Engraulis encrasicholus) and Picarel (Spicara smaris). Food Chem, 103:725–728.
  • Kaya Y, Turan H. 2010. Comparison of Protein, Lipid and Fatty Acids Composition of Anchovy (Engraulis encrasicolus L. 1758) During the Commercial Catching Season. J Muscle Foods, 21:474–483.
  • AOAC 1995. Official Methods of Analysis of AOAC International. 2 vols. 16th edition. Arlington, VA, USA, Association of Analytical Communities.
  • AOAC 2005. Official Methods of Analysis of AOAC International, 18th ed., Gaithersburg, MD.
  • Falch, E, Overrien, I, Solberg, C, Slizyte, R. (2010). Composition and calories. In: L.M.L., Nollet, & F. Toldrá, (Eds), Seafood and Seafood Product Analysis. Part III (Chapter 16), pp 257288. New York. CRC Press. Taylor& Francies Group. Boca Raton.
  • Ayas D. 2006. Gökkufla¤› Alabal›¤› (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus) ’n›n S›cak Tütsülenmesi Sonras›ndaki Kimyasal Kompozisyon Oranlar›ndaki De¤iflimleri. E.Ü. Su Ürünleri Dergisi, 23 (1/3):343-346.
  • Boran G, Albayrak N. 2004. Karadeniz Bölgesinin Yöresel Hamsi Yemekleri ve Hamsinin Besin Miktar›ndaki Mevsimsel De¤iflim. Geleneksel G›dalar Sempozyumu, Van.
  • Karaçam H, Düzgünes E. 1988. Hamsi Bal›klar›nda (Engraulis encrasicolus L. 1758) Net Et Verimi ve Besin Analizleri Üzerine Bir Araflt›rma. E.Ü. Su Ürünleri Dergisi, 5:100-107.
  • Puwastien P, Judprasong K, Kettwan E, Vsanachitt K, Nakngamanong Y, Bhattacharjee L. 1999. Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish. J Food Compos Anal, 12:9-16.
  • García-Arias MT., Álvarez Pontes E., GarcíaLinaresa MC., García-Fernández MC., SánchezMuniz FJ. 2003. Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of Different Cooking and Reheating Procedures on the Proximate and Fatty Acid Compositions. Food Chem, 83:349–356
  • Unusan N. 2007. Change in Proximate, Amino Acid and Fatty Acid Contents in Muscle Tissue of Rainbow Trout (Oncorhynchus mykiss) After Cooking. Int J Food Sci Technol, 42:1087-1093.
  • Türkkan AU, Cakli S, Kilinc B. 2008. Effects of Cooking Methods on the Proximate Composition and Fatty Acid Composition of Seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86:163-166.
  • Ersoy B, Özeren A. 2009. The Effect of Cooking Methods on Mineral and Vitamin Contents of African Catfish. Food Chem, 115:419422.
  • Gokoglu N, Yerlikaya P, Cengiz E. 2004. Effects of Cooking Methods on the Proximate Composition and Mineral Contents of Rainbow trout (Oncorhynchus mykiss). Food Chem, 84:1922.
  • Weber J, Bochi VC, Ribeiro CP, Victório AM, Emanuelli T. 2008. Effect of Different Cooking Methods on the Oxidation, Proximate and Fatty Acid Composition of Silver Catfish (Rhamdia quelen) Fillets. Food Chem, 106:140-146.
  • HassabAlla AZ, Mohamed GF, Ibrahim HM, AbdElMageed MA. 2009. Frozen Cooked Catfish Burger: Effect of Different Cooking Methods and Storage on its Quality. Global Veterinaria, 3(3):216-226.
  • Morris A, Barnett A, Burrows OJ. 2004. Effect of Processing on Nutrient Content of Foods. Volume 37. No:3 (http://amro.who.int/ English /CFNI/cfni-caj37No304-art-3.pdf) 15.07.2010.

Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)

Year 2011, Volume: 36 Issue: 2, 71 - 75, 01.04.2011

Abstract

Çalışmada farklı pişirme yöntemlerinin (ızgara, fırında pişirme, kızartma, mikrodalgada pişirme) hamsinin (Engraulis encrasicolus, Linnaeus 1758) besin kompozisyonu üzerine etkisi araştırılmıştır. Çiğ balığın ortalama su, yağ, protein, kül, karbonhidrat içeriği ve kalori değeri sırasıyla; %62.85, %10.64, %22.71, %1.48, %2.31 ve 195.88 kcal’dir. Çiğ ve pişmiş balıklar karşılaştırıldığında pişirme yöntemlerinin balık eti besin kompozisyonu üzerine önemli derecede etkili olduğu saptanmıştır. En yüksek su kaybı kızartılan hamside bulunmuştur (%49.55). Izgarada, fırında, yağda ve mikrodalgada pişirilmiş hamsilerin ortalama protein ve yağ içerikleri sırasıyla; %25.55, %17.51; %22.58, %20.54; %24.44, %23.30; %22.63 ve %22.34’tür. Sağlıklı beslenme için en iyi pişirme metodu olarak, en yüksek protein ve en düşük yağ ve enerji içeriğine sahip olan ızgara önerilebilir.

References

  • Harris WS, Von Shacky MDC. 2004. The Omega-3 Index: A New Risk Factor for Death From Coronary Heart Disease. Prev Med, 39:212–220.
  • Gerber M, The›ébaut A, Astorg P, Clavel-Chapelon F, Combe N. 2005. Dietary Fat, Fatty Acid Composition and Risk of Cancer. Eur J Lipid Sci Technol, 107:540–559.
  • Belluzzi A. 2001. n-3 and n-6 Fatty Acids for the Treatment of Autoimmune Diseases. Eur J Lipid Sci Technol, 103:399–407.
  • Ruxton CH, Reed SC, Simpson MJA, Millington KJ. 2004. The Health Benefits of Omega-3 Polyunsaturated Fatty Acids: A Review of the Evidence. J Hum Nutr Diet, 17:449–459.
  • Bognár A. 1998. Comparative Study of Frying to Other Cooking Techniques Influence on The Nutritive Value. Grasas Aceites, 49:3-4.
  • TÜ‹K, 2010. Prime Ministry, Turkey Statistical Institute Newsletter Prime Ministry Publications, Ankara.
  • TÜ‹K, 2008. Fishery Statistics 2008. Prime Ministry, Turkey Statistical Institute Newsletter Prime Ministry Publications, Ankara.
  • Güner S, D›ncer B, Alemdak N, Colak A, Tüfekci M. 1998. Proximate Composition and Selected Mineral Content of Commercially Important Fish Species from the Black Sea. J Sci Food Agr, 337–342.
  • Gökoglu N, Özden Ö, Erkan N, Baygar T, Metin S. 1999. Seasonal Variation in Fat Content of Anchovy (Engraulis encrasicolus). Int J Food Sci Technol, 34:401–402.
  • Sagl›k S, Imre S. 2001. w3 Fatty Acids in Some Fish Species from Turkey. J Food Sci, 66:210–212.
  • Bay›r A, Halilo¤lu H, Sirkecio¤lu AN, Aras NM. 2006. Fatty Acid Composition in Some Selected Marine Fish Species Living in Turkish Waters. J Sci Food Agr, 86:163–168.
  • Zlatanos S, Laskaridis K. 2007. Seasonal Variation in the Fatty Acid Composition of Three Mediterranean Fish Sardine (Sardina pilchardus), Anchovy (Engraulis encrasicholus) and Picarel (Spicara smaris). Food Chem, 103:725–728.
  • Kaya Y, Turan H. 2010. Comparison of Protein, Lipid and Fatty Acids Composition of Anchovy (Engraulis encrasicolus L. 1758) During the Commercial Catching Season. J Muscle Foods, 21:474–483.
  • AOAC 1995. Official Methods of Analysis of AOAC International. 2 vols. 16th edition. Arlington, VA, USA, Association of Analytical Communities.
  • AOAC 2005. Official Methods of Analysis of AOAC International, 18th ed., Gaithersburg, MD.
  • Falch, E, Overrien, I, Solberg, C, Slizyte, R. (2010). Composition and calories. In: L.M.L., Nollet, & F. Toldrá, (Eds), Seafood and Seafood Product Analysis. Part III (Chapter 16), pp 257288. New York. CRC Press. Taylor& Francies Group. Boca Raton.
  • Ayas D. 2006. Gökkufla¤› Alabal›¤› (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus) ’n›n S›cak Tütsülenmesi Sonras›ndaki Kimyasal Kompozisyon Oranlar›ndaki De¤iflimleri. E.Ü. Su Ürünleri Dergisi, 23 (1/3):343-346.
  • Boran G, Albayrak N. 2004. Karadeniz Bölgesinin Yöresel Hamsi Yemekleri ve Hamsinin Besin Miktar›ndaki Mevsimsel De¤iflim. Geleneksel G›dalar Sempozyumu, Van.
  • Karaçam H, Düzgünes E. 1988. Hamsi Bal›klar›nda (Engraulis encrasicolus L. 1758) Net Et Verimi ve Besin Analizleri Üzerine Bir Araflt›rma. E.Ü. Su Ürünleri Dergisi, 5:100-107.
  • Puwastien P, Judprasong K, Kettwan E, Vsanachitt K, Nakngamanong Y, Bhattacharjee L. 1999. Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish. J Food Compos Anal, 12:9-16.
  • García-Arias MT., Álvarez Pontes E., GarcíaLinaresa MC., García-Fernández MC., SánchezMuniz FJ. 2003. Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of Different Cooking and Reheating Procedures on the Proximate and Fatty Acid Compositions. Food Chem, 83:349–356
  • Unusan N. 2007. Change in Proximate, Amino Acid and Fatty Acid Contents in Muscle Tissue of Rainbow Trout (Oncorhynchus mykiss) After Cooking. Int J Food Sci Technol, 42:1087-1093.
  • Türkkan AU, Cakli S, Kilinc B. 2008. Effects of Cooking Methods on the Proximate Composition and Fatty Acid Composition of Seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86:163-166.
  • Ersoy B, Özeren A. 2009. The Effect of Cooking Methods on Mineral and Vitamin Contents of African Catfish. Food Chem, 115:419422.
  • Gokoglu N, Yerlikaya P, Cengiz E. 2004. Effects of Cooking Methods on the Proximate Composition and Mineral Contents of Rainbow trout (Oncorhynchus mykiss). Food Chem, 84:1922.
  • Weber J, Bochi VC, Ribeiro CP, Victório AM, Emanuelli T. 2008. Effect of Different Cooking Methods on the Oxidation, Proximate and Fatty Acid Composition of Silver Catfish (Rhamdia quelen) Fillets. Food Chem, 106:140-146.
  • HassabAlla AZ, Mohamed GF, Ibrahim HM, AbdElMageed MA. 2009. Frozen Cooked Catfish Burger: Effect of Different Cooking Methods and Storage on its Quality. Global Veterinaria, 3(3):216-226.
  • Morris A, Barnett A, Burrows OJ. 2004. Effect of Processing on Nutrient Content of Foods. Volume 37. No:3 (http://amro.who.int/ English /CFNI/cfni-caj37No304-art-3.pdf) 15.07.2010.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Demet Kocatepe This is me

Hülya Turan This is me

Gökay Taşkaya This is me

Yalçın Kaya This is me

Rabiya Erdem This is me

Fulya Erdoğdu This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Kocatepe, D. ., Turan, H. ., Taşkaya, G. ., Kaya, Y. ., et al. (2011). Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce). Gıda, 36(2), 71-75.
AMA Kocatepe D, Turan H, Taşkaya G, Kaya Y, Erdem R, Erdoğdu F. Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce). The Journal of Food. April 2011;36(2):71-75.
Chicago Kocatepe, Demet, Hülya Turan, Gökay Taşkaya, Yalçın Kaya, Rabiya Erdem, and Fulya Erdoğdu. “Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)”. Gıda 36, no. 2 (April 2011): 71-75.
EndNote Kocatepe D, Turan H, Taşkaya G, Kaya Y, Erdem R, Erdoğdu F (April 1, 2011) Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce). Gıda 36 2 71–75.
IEEE D. . Kocatepe, H. . Turan, G. . Taşkaya, Y. . Kaya, R. . Erdem, and F. . Erdoğdu, “Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)”, The Journal of Food, vol. 36, no. 2, pp. 71–75, 2011.
ISNAD Kocatepe, Demet et al. “Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)”. Gıda 36/2 (April 2011), 71-75.
JAMA Kocatepe D, Turan H, Taşkaya G, Kaya Y, Erdem R, Erdoğdu F. Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce). The Journal of Food. 2011;36:71–75.
MLA Kocatepe, Demet et al. “Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)”. Gıda, vol. 36, no. 2, 2011, pp. 71-75.
Vancouver Kocatepe D, Turan H, Taşkaya G, Kaya Y, Erdem R, Erdoğdu F. Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce). The Journal of Food. 2011;36(2):71-5.

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