Titre du document / Document title

Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating

Auteur(s) / Author(s)

CASTRILLON A. M. ⁽¹⁾ ; NAVARRO P. ⁽¹⁾ ; ALVAREZ-PONTES E. ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Instituto de Nutrición y Bromatologia (CSIC-UCM) Facultad de Farmacia, Avda de la Complutense s/n, 28040 Madrid, ESPAGNE

Résumé / Abstract

Modifications in proximate composition, fatty acids, amino acids and -SH groups content, as well as changes in solubility and nutritional quality of protein, were studied in fillets of sardine (Clupea pilchardus) that had been successively pan-fried, frozen stored and reheated by two different means, namely conventional oven and microwave oven. Upon pan-frying in olive oil the sardine absorbed C18: 1(n-9) and C18: 2(n-6) and lost saturated (SFA) and polyunsaturated fatty acids (PUFA); this loss continued upon reheating, and as a consequence the percentage of MUFA increased compared to the just-fried sardine. A loss of water was observed during all processes. Upon frying there was a decrease of cyst(e)ine. Upon reheating by both microwave and conventional oven, methionine decreased; however, cyst(e)ine only decreased with the use of a conventional oven. A loss of -SH groups was recorded during frying and this phenomenon continued upon reheating. Biological value (BV) together with net protein utilisation (NPU) decreased upon both frying and reheating.

Revue / Journal Title

Journal of the science of food and agriculture   ISSN 0022-5142   CODEN JSFAAE 

Source / Source

1997, vol. 75, n^o1, pp. 125-132 (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Wiley, Chichester, ROYAUME-UNI  (1950) (Revue)

Mots-clés anglais / English Keywords

Chemical composition ; Nutritive value ; Sulfur containing aminoacid ; Polyunsaturated fatty acid ; Sardine ; Fish fillet ; Fried product ; Freezing ; Reheating ; Microwave heating ; Proteins ; Edible fish ;

Mots-clés français / French Keywords

Composition chimique ; Valeur nutritive ; Aminoacide soufré ; Acide gras polyinsaturé ; Sardine ; Filet poisson ; Produit frit ; Congélation ; Réchauffage ; Chauffage hyperfréquence ; Protéine ; Poisson comestible ;

Mots-clés espagnols / Spanish Keywords

Composición química ; Valor nutritivo ; Aminoácido azufrado ; Acido graso poliinsaturado ; Sardina ; Filete pescado ; Producto frito ; Congelación ; Recalentamiento ; Calentamiento hiperfrecuencia ; Proteína ; Pescado comestible ;

Localisation / Location

INIST-CNRS, Cote INIST : 2634, 35400006892799.0180