Heat treatment of fish muscle generally leads to losses of water soluble components, some of which may have beneficial health effects. As a part of the project 4.4 CONSUMERPRODUCTS, consequences of various household methods of preparing fish (baking, boiling and deep-frying) have been determined. Changes in the selected components selenium, n-3 polyunsaturated fatty acids and the free amino acids have been examined when cooking African catfish fillets. Main results show that selenium is retained well by all cooking methods, whereas losses were observed for the other components, but to a varying degree depending on the cooking method.
Sabine Mierke-Klemeyer and Jörg Oehlenschläger, FRCNF, Germany
Rune Larsen, Hanne Maehre and Edel Elvevoll, UiT, Norway
Narcisa Bandarra and Maria Leonor Nunes, IPIMAR, Portugal
Edward Schram, IMARES, The Netherlands