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The Effect of Steaming Process on Fat Soluble Vitamins Content and Fatty Acid Profile in Bluefish and Rainbow Trout Fillets

Stancheva M., Merdzhanova A., Galunska B. and Dobreva A.D.
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Stancheva M.: Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, Varna, Bulgaria
Merdzhanova A.: Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9000 Varna, Bulgaria
Galunska B.: Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, Varna, Bulgaria
Dobreva A.D.: Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, Varna, Bulgaria

Animal Review, 2014, vol. 1, issue 1, 1-10

Abstract: Fatty acid composition and all-trans-retinol, alpha-tocopherol, and cholecalciferol content was determined and compared in raw and steamed Bluefish and Rainbow trout. Total lipids were extracted by Bligh and Dyer method followed by GC-MS. All-trans-retinol, cholecalciferol and alpha-tocopherol were analyzed simultaneously using HPLC. In comparison with raw fish fillets, analyzed fat soluble vitamin’s content in steamed fish filletsfor the Trout and Bluefish decreased significantly to about 54.2% and 49.8% for retinol and 32.6% and 43.5% for alpha-tocopherol, respectively. After steaming, the cholecalciferol amounts in processed fillets decreased significantly only in Rainbow trout (23.5%), whereas in Bluefish the losses were non-significant. After cooking, the polyunsaturated fatty acid content changed significantly in the Rainbow trout (45.8%), whereas the variations in the Bluefish were minor. The major PUFA in all samples were linoleic acid (LA) and docosahexaenoic acid (DHA). PUFA/SFA ratios were between 1.01 and 1.68 for both species. Steaming increases PUFA/SFA ratio by 8.33% in Rainbow trout, but does not affect this ratio in Bluefish.

Date: 2014
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