Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

M. A., Suryati and A., Azrina and A., Ismail and M. A. R, Nor Khaizura (2022) Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods. International Food Research Journal (Malaysia), 29. pp. 975-990. ISSN 2231 7546

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(05)%202022/02%20-...

Abstract

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.

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Item Type:	Article
AGROVOC Term:	fatty acids
AGROVOC Term:	nutrient cycles
AGROVOC Term:	polyunsaturated fatty acids
AGROVOC Term:	cooking methods
AGROVOC Term:	temperature effects
AGROVOC Term:	nutrient depletion
AGROVOC Term:	nutrients
Geographical Term:	Malaysia
Uncontrolled Keywords:	OMEGA-3
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	02 Sep 2024 04:35
Last Modified:	02 Sep 2024 04:35
URI:	http://webagris.upm.edu.my/id/eprint/29

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