Journal of Environmental Biology

The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil 

Ehsan Ramezani-Fard¹, Nicholas Romano², Yong-Meng Goh³, Ehsan Oskoueian⁴, Fariborz Ehteshami^{2, 5} and Mahdi Ebrahimi³*

¹Department of Marine Biology, Science and Research Branch, Islamic Azad University, Tehran, 1477893855, Iran

²Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

³Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400

Serdang, Selangor, Malaysia

⁴Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

⁵Iranian Fisheries Research Organization, Tehran,141556116, Iran

*Corresponding Author E-mail: mehdiebrahimii@gmail.com

Publication Data

Paper received:

10 May 2015

Revised received:

13 January 2016

Accepted:

09 April 2016

Abstract

Tilapia farmers are increasingly relying on dietary fish oil alternatives which substantially reduces health beneficial n-3 polyunsaturated fatty acids (PUFA) in tilapia products.? This may be further exacerbated depending on the cooking method.? This study aimed to evaluate the effects of different cooking methods on the fatty acid composition and oxidative stability of tilapia minced meat after prior fish oil fortifications with or without clove essential oil. Results showed that frying tilapia in either sunflower or palm oil significantly increased the saturated fatty acid and linoleic acid content, respectively, of tilapia. However, fish oil fortifications significantly increased the n-3 PUFA content, but tended to decrease oxidative stability, particularly when microwaving. This was mitigated by clove essential oil, which significantly improved oxidative stability after cooking. Results indicate that n-3 PUFA and clove essential oil fortifications is an effective method to deliver and protect these beneficial fatty acids for human consumers. ?  

 Key words

Clove essential oil, Fortification, Lipid oxidation, n-3 PUFAs, Tilapia

Copyright ? 2016 Triveni Enterprises. All rights reserved. No part of the Journal can be reproduced in any form without prior permission. Responsibility regarding the authenticity of the data, and the acceptability of the conclusions enforced or derived, rest completely with the author(s).