Acta Ichthyologica et Piscatoria 29(1): 101-111, doi: 10.3750/AIP1999.29.1.09
Stability of fish lipids during microwave heating
A. Kołakowska, G. BienkiewiczCorresponding author: A. Kołakowska © A. Kołakowska, G. Bienkiewicz. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation:
Kołakowska A, Bienkiewicz G (1999) Stability of fish lipids during microwave heating. Acta Ichthyologica et Piscatoria 29(1): 101-111. https://doi.org/10.3750/AIP1999.29.1.09 |  |
Abstract
The mince from fresh fish (Baltic herring), frozen mince, mince + oat flakes, and lipids from fresh fish and from frozen mince, were heated in microwave oven for 0, 4, 8, 20, 30, and 40 min. Lipids were extracted using the Bligh-Dyer technique. Peroxide value, anisidine value, fluorescence, absorbance in UV, and sensory profile of odour and flavour were determined. Fatty acid composition was determined with a GC/MS method. The achieved results point to the lack of a catalysing effect of microwaves on the oxidation of fish lipids contained in heated fresh fish meat, as well as during heating of lipids extracted from fresh meat. After 40 minutes of heating of mince, the amount n-3 polyunsaturated fatty acids (EPA + DHA) dropped by 18%, and in the mince with oat flakes by 10%.