NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS
El-Shehawy, S., Goneim, G., Farag, Z. (2012). NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS. EKB Journal Management System, 3(2), 125-135. doi: 10.21608/jfds.2012.75312
Sh. M. El-Shehawy; Gehan A. Goneim; Zeinab S. Farag. "NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS". EKB Journal Management System, 3, 2, 2012, 125-135. doi: 10.21608/jfds.2012.75312
El-Shehawy, S., Goneim, G., Farag, Z. (2012). 'NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS', EKB Journal Management System, 3(2), pp. 125-135. doi: 10.21608/jfds.2012.75312
El-Shehawy, S., Goneim, G., Farag, Z. NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS. EKB Journal Management System, 2012; 3(2): 125-135. doi: 10.21608/jfds.2012.75312

NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS

Journal of Food and Dairy Sciences
Article 6, Volume 3, Issue 2, February 2012, Page 125-135  XML PDF (725.31 K)
Document Type: Original Article
DOI: 10.21608/jfds.2012.75312
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Authors
Sh. M. El-Shehawy1; Gehan A. Goneim1; Zeinab S. Farag2
1Food Industries Dept., Fac. Agric., Mansoura University, Egypt
2Food Industries Dept., Fac. Agric., Damietta, Mans. Univ., Egypt
Abstract
This research was carried out to study the impact of the traditional grilling process on the nutritional value and fatty acids composition of the most common Egyptian fish (Tilapia, Mullet and Sardine). The obtained results showed a decrease in moisture, ash and oil in grilled fish as a result of grilling process, where crude oil decreased from 22.14% to 11.40% (based on dry weight) in Mullet fish. While, crude protein increased from 69.04% to 86.71% (based on dry weight) in Mullet fish, too. As for fatty acids composition, decrease percentage of saturated fatty acids were 4.25% and 2.35% for Sardine and Tilapia, respectively, while this percentage increased in Mullet fish by 6.25% of saturated fatty acids. Also, monounsaturated fatty acids percentage decreased in Sardine and Mullet fish by 3.84% and 11.72%, respectively. Polyunsaturated fatty acids increased in all types of fish by various percentages. Total unsaturated fatty acids/ total saturated fatty acids ratio of fish oils increased in both Sardine and Tilapia, where the rise percentage were 9.76% and 4.6%, respectively, while decrease percentage of this ratio in Mullet fish was 9.55%. Results of this study has shown that the common Egyptian fish were very poor in polyunsaturated fatty acids content, especially the omega-3 (EPA and DHA). So, it is recommended to increase consumption of other types of fish which are rich in these fatty acids.
Keywords
Fish grilling process; Chemical composition; Nutritional Value; and fatty acids profile
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