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Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

Author

Listed:
  • E. Abd El-Moneim Mahmoud

    (Higher Institute of Tourism, Hotels & Computer (H.I.T.H.C.) El-Seyouf, Alexandria, Egypt)

  • J. Dostálová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com)

  • D. Lukešová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com)

  • M. Doležal

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: emanmail2005@yahoo.com)

Abstract

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

Suggested Citation

  • E. Abd El-Moneim Mahmoud & J. Dostálová & D. Lukešová & M. Doležal, 2009. "Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 17-19.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:948-cjfs
    DOI: 10.17221/948-CJFS
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