FISH LIPID COMPOSITION AND COOKING TECHNIQUES: A REVIEW

Abstract

One of the chemical compounds which determine the nutritional quality of fish is lipid. Lipids are organic compounds that are found in many tissue cells, insoluble in water, soluble in non-polar solvents such as ether, chloroform, and benzene. Since fish lipids are high in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), it is well recognized that they are good for human health. Species, season, and environmental factors all affect the fat and fatty acid composition of fish. Compared to other cooking methods, frying results in a higher loss of DHA and EPA. The amount of fifish fat, the makeup of the frying oil, and the type of frying technique all affect how the fish changes throughout cooking. Some cooking methods or techniques may have an impact on this advantage. Different cooking methods have been shown to alter the lipid content and fatty acid composition of various fish species. This article evaluated the fish lipid properties and how they changed when subjected to various cooking techniques.