title: Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues.
abstract: The aim of this study was to compare the effect of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of polyunsaturated fatty acids (PUFAs) in fish tissue. Four fish species were examined: pike, carp, cod, and herring. High performance liquid chromatography, coupled with electrospray ionization and mass spectrometric detection (HPLC/ESI/MS), was employed for determination of intact lipid molecules containing n-3 and n-6 PUFAs. Although mostly non-polar lipids (triacylglycerols, TGs) were present in the fish tissue, the PUFAs were present preferentially in the phospholipid fraction. Omnivorous fish species (carp, herring) contained more TGs than did predatory ones (pike, cod). Higher amounts of PUFAs were detected in the marine species than in the freshwater ones. The impact of heat treatments on the lipid composition in the fish tissue seems to be species-specific, as indicated by multivariate data analysis. Herring tissue is most heat-stable, and the mildest heat treatment for PUFA preservation was oven-baking.
authors.affiliation: Biology Centre, Institute of Parasitology, Academy of Sciences of the Czech Republic, Branišovská 31, 370 05 České Budějovice, Czech Republic; University of South Bohemia, Faculty of Science, Branišovská 31, 370 05 České Budějovice, Czech Republic.
authors.forename: Ivana
authors.initials: I
authors.lastname: Schneedorferová
authors.affiliation: Biology Centre, Institute of Parasitology, Academy of Sciences of the Czech Republic, Branišovská 31, 370 05 České Budějovice, Czech Republic; Institute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, Flemingovo náměstí 2, 166 10 Prague 6, Czech Republic.
authors.forename: Aleš
authors.initials: A
authors.lastname: Tomčala
authors.affiliation: Institute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, Flemingovo náměstí 2, 166 10 Prague 6, Czech Republic. Electronic address: irena@uochb.cas.cz.
authors.forename: Irena
authors.initials: I
authors.lastname: Valterová
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D043371:Fatty Acids, Omega-6 / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry*; D005399:Fishes; D006358:Hot Temperature; D017747:Seafood / Q000032:analysis*; D014280:Triglycerides / Q000737:chemistry
chemical_list: D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated; D014280:Triglycerides
keywords: Fish tissue; GC/MS; HPLC/MS; Heat treatment; n-3 PUFA; n-6 PUFA