Flaskerud Katrina, Bukowski Michael, Golovko Mikhail, Johnson LuAnn, Brose Stephen, Ali Ashrifa, Cleveland Beth, Picklo Matthew, Raatz Susan
Department of Food Science and Nutrition University of Minnesota St. Paul MN USA.
USDA ARS Human Nutrition Research Center Grand Forks ND USA.
Food Sci Nutr. 2017 Aug 19;5(6):1195-1204. doi: 10.1002/fsn3.512. eCollection 2017 Nov.
The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 (-3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (CaO), peanut (PO), or high oleic sunflower oil (HOSO). Fatty acids and oxidized lipids were extracted from these samples and their respective raw fillet samples. Fatty acid content was determined using gas chromatography and oxylipin content by mass spectroscopy. The values obtained from each cooking method were compared to those obtained from the respective raw fillets using paired tests. PUFA content was not altered when samples were baked, broiled, microwaved, or pan-fried in CO or CaO. Pan-frying in PO reduced α-linolenic acid (18:3-3), eicosadienoic acid (20:2-6), and dihomo-γ-linolenic acid (20:3-6), while pan-frying in HOSO reduced 18:3-3, eicosapentaenoic acid (20:5-3), docosapentaenoic acid (22:5-3), docosahexaenoic acid (22:6-3), linoleic acid (18:2-6), 18:3-6, 20:2-6, 20:3-6, docosatrienoic acid (22:2-6), and adrenic acid (22:4-6) compared to raw fish. Cooking decreased the omega-6 (-6) PUFA-derived oxylipins, but caused no change in 20:5-3 or 22:6-3-derived oxylipins of the fillets. In conclusion, pan-frying was the only cooking method to alter the fatty acid content of the fillets, while observed changes in oxylipin content varied by cooking method. As the physiological impact of oxylipins is currently unknown, these results suggest that the cooking methods which optimize the consumption of -3 PUFA from rainbow trout are baking, broiling, microwaving, or pan-frying in CO, CaO, or PO.
本研究的目的是调查不同烹饪方法对养殖虹鳟鱼脂肪酸和氧化脂质含量的影响。虹鳟鱼是长链ω-3（-3）多不饱和脂肪酸（PUFA）的优质来源，对健康有益。将2岁养殖虹鳟鱼的鱼片分别在玉米油（CO）、低芥酸菜籽油（CaO）、花生油（PO）或高油酸葵花籽油（HOSO）中进行烘焙、烧烤、微波加热或煎制。从这些样品及其各自的生鱼片样品中提取脂肪酸和氧化脂质。使用气相色谱法测定脂肪酸含量，用质谱法测定氧化脂质含量。使用配对检验将每种烹饪方法得到的值与各自生鱼片得到的值进行比较。当样品在CO或CaO中烘焙、烧烤、微波加热或煎制时，PUFA含量没有改变。在PO中煎制会降低α-亚麻酸（18:3-3）、二十碳二烯酸（20:2-6）和二高-γ-亚麻酸（20:3-6）的含量，而在HOSO中煎制与生鱼相比会降低18:3-3、二十碳五烯酸（20:5-3）、二十二碳五烯酸（22:5-3）、二十二碳六烯酸（22:6-3）、亚油酸（18:2-6）、18:3-6、20:2-6、20:3-6、二十二碳三烯酸（22:2-6）和肾上腺酸（22:4-6）的含量。烹饪会降低ω-6（-6）PUFA衍生的氧化脂质，但鱼片的20:5-3或22:6-3衍生的氧化脂质没有变化。总之，煎制是唯一会改变鱼片脂肪酸含量的烹饪方法，而观察到的氧化脂质含量变化因烹饪方法而异。由于目前氧化脂质的生理影响尚不清楚，这些结果表明，优化虹鳟鱼中-3 PUFA摄入量的烹饪方法是在CO、CaO或PO中烘焙、烧烤、微波加热或煎制。
