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Frying and freezing effect on nutritional quality of major carps and potential contribution to human health from fatty acid signatures
Author : Tithli Sadhu a, Indrani Banerjee a, Ashish Bhattacharjee b, Sanghamitra Sanyal c and Jitamanyu Chakrabarty *a
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ABSTRACT
Fish is a unique, beneficial and cheapest resource of healthy, nutritious food source all over the world. Most cultivable major carps in inland aquatic system, Catla catla, Labeo rohita, Cirrhinus mrigala are considered as good source of essential long chain n-3 polyunsaturated fatty acids with low fat high protein content. Though the effects of different cooking and preservation methods on many marine fish have been broadly studied, much less research has been done on the these carps which are more widely available and consumed. This study, therefore, recorded the changes in biochemical composition, fatty acid profiling during frying and freezing and analysed their potential contribution to human health from nutritional quality indices. Fried treatment had significantly (p < 0.05) higher n-6 polyunsaturated fatty acids content and due to uptake of culinary oil, reduced some advantageous parameters like essential n-3 fatty acids content, Σn-3: Σn-6 and cis:trans fatty acids ratio (p <0.05). But during frying declining rate of index of atherogenicity, index of thrombogenicity along with rise in hypocholesteromic/hypercholesteromic fatty acid ratio directly advocated for positive effect on health and prevention of cardiovascular diseases. However, during the most common and commercial preservation method, frozen storage directed to lipid deterioration that unfavourably affected the valuable nutritive food quality of fish. It was concluded that freezing affected nutritional quality of fish detrimentally but overall effect of frying is good for health. This study may initiate new line of research on implication of thermal perturbation in nutritional quality of food with their effect on human health.
KEYWORD
Major carps, nutrition, frying, freezing, fatty acids