Resumo

CASTRO-GONZALEZ, María Isabel; MAAFS-RODRIGUEZ, Ana Gabriela  e  PEREZ-GIL ROMO, Fernando. Fatty acid variation in yellowfin tuna, spotted weakfish and Florida pompano when submitted to six cooking techniques.. ALAN [online]. 2013, vol.63, n.1, pp.74-86. ISSN 0004-0622.

The aim of the present study was to analyze the effect of six cooking techniques (steamed, foiled, foiled with banana leaf, baked, microwavecooked and light frying) in the fatty acid content of Thunnus albacore (yellowfin tuna), Cynoscionnebulosus (spotted weakfish) and Trachinotuscarolinus (Florida pompano). After cooking the fish fillets, fatty acid analyses were performed using gas chromatography. Total lipids increased in all cooking techniques in tunaand spotted weakfish. Saturated fatty acids of tunaand spotted weakfish increased in three cooking techniques, while in Florida pompano only gas oven raised their content. Lightly frying generated the highest content of n-3 in tunaand spotted weakfish, and the lowest in Florida pompano, specie that presented less variation. In tuna fish, the most recommended cooking techniques are foiled with aluminum and microwave oven; for spotted weakfish, foiled with banana leaf; while Florida pompano can be prepared using all cooking methods except gas oven. This information is useful to enrich data from chemical composition tables, in which concentrations are usually presented in raw food. Key words: Fatty acids, cooking techniques, fish, yellowfin tuna, spotted weakfish, Florida pompano.

Palavras-chave : Ácidos grasos; técnicas de cocción; pescado; atún aleta amarilla; trucha marina; pámpano.

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