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

Castrillon, A.M., Navarro, P., Alvarez-Pontes, E.
Journal of the science of food and agriculture 1997 v.75 no.1 pp. 125-132
water content, protein composition, sardines, fried foods, frozen storage, frozen fish, microwave cooking, proximate composition, solubility, polyunsaturated fatty acids, saturated fatty acids, monounsaturated fatty acids, amino acids, sulfhydryl groups, protein value, amino acid composition
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 sucessively 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.