Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods

• Published in: European food research & technology Vol. 248; no. 9; pp. 2285 - 2290
• Main Authors: Di Bella, Giuseppa, Litrenta, Federica, Pino, Simone, Tropea, Alessia, Potortì, Angela Giorgia, Nava, Vincenzo, Lo Turco, Vincenzo
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.09.2022; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Anchovies; Biotechnology; Chemistry; Chemistry and Materials Science; Composition; Cooking; Cooking oils; Docosahexaenoic acid; Eicosapentaenoic acid; Engraulis encrasicolus; Fatty acid composition; Fatty acids; Fish oils; Food processing; food research; Food Science; Forestry; Frying; human nutrition; lipid content; Lipids; Nutritive value; Olive oil; olives; omega-3 fatty acids; Original Paper; Polyunsaturated fatty acids; raw fish; Cooking methods; Health lipid indices; Multivariate statistics; DHA; Anchovy; EPA
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-022-04043-6

Fish is healthy part of the human diet due to the high content of long chain n-3 polyunsaturated fatty acids (n-3 PUFA) as eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3). Different cooking techniques have a significant influence on the fatty acid profile of bluefish. In this work, the fatty acid profile in Mediterranean anchovies ( Engraulis encrasicolus ) was evaluated in cooked and uncooked fish. From the fatty acid profile, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated. The results showed that roasting and frying had significant differences on fatty acid composition. Marinating showed only little effect on fatty acid content, while steaming and boiling are the cooking methods that most preserved the overall fatty acid content. The frying method, in specific, appears not to be recommended to preserve the omega-3 fatty acid composition of anchovies: EPA and DHA of 85% and 66% of the initial value, respectively. Verily, considering the lipid content of samples, the amount of EPA + DHA it is not subject to a substantial decrease. Frying has certainly increased the content of n-6 polyunsaturated fatty acids and monounsaturated fatty acids, as result of the cooking oil used (olive). Therefore, in all cooking methods, the omega-3 fatty acids were well preserved. Consequently, the nutritional quality related to fatty acids profile of fried anchovies is equivalent than that of anchovies prepared following other cooking methods. The olive oil, however, leads in good quality fried product in relation to the values of the atherogenicity and thrombogenicity indices.