title: Nutritional fatty acid quality of raw and cooked farmed and wild sea bream (Sparus aurata).
abstract: The effects of steaming, grilling, and frying in corn and sunflower oils, respectively, on the fatty acid compositions of farmed and wild sea bream were evaluated. The lipid content increased with frying in both oil types. The maximum moisture value was found in steamed fish (P<0.05). Fried sea bream in corn and sunflower oils contained a lower content of n-3 polyunsaturated fatty acids (P<0.05) (3.87 and 5.32% of total fatty acids (TFA) in farmed fish and 2.96 and 2.14% TFA in wild fish). The n-3/n-6 ratio decreased significantly after cooking, particularly after frying in corn and sunflower oils, respectively: from 2.51 to 0.08 and 0.12 in farmed fish and from 0.94 to 0.06 and 0.04 in wild fish. The trans fatty acid levels remain stable after steaming and grilling, but they were significantly affected by frying. Our results reveal that the cooking process has considerable effect on the fatty acid compositions of farmed and wild sea bream.
authors.affiliation: Laboratory of Physiology, 05/UR-09/05 Physiology and Ecophysiology of Aquatic Organisms, Faculty of Medicine, Monastir, Tunisia.
authors.forename: Amira
authors.initials: A
authors.lastname: Mnari Bhouri
authors.forename: Hanene
authors.initials: H
authors.lastname: Jrah Harzallah
authors.forename: Madiha
authors.initials: M
authors.lastname: Dhibi
authors.forename: Imen
authors.initials: I
authors.lastname: Bouhlel
authors.forename: Mohamed
authors.initials: M
authors.lastname: Hammami
authors.forename: Abdelhamid
authors.initials: A
authors.lastname: Chaouch
mesh_terms: D000818:Animals; D000835:Animals, Wild; D005227:Fatty Acids / Q000032:analysis*; D005511:Food Handling; D018482:Muscle, Skeletal / Q000737:chemistry*; D009753:Nutritive Value; D021541:Sea Bream; D017747:Seafood / Q000032:analysis*
chemical_list: D005227:Fatty Acids