Evaluation of nutritional, physical andsensory properties of flathead grey mullet’s(Mugil cephalus) flesh after cooking

Creative Commons License

Erdem Ö. A. , Dinçer M. T.

Archiv Fur Lebensmittelhygiene, vol.70, no.5, pp.149-155, 2019 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 70 Issue: 5
  • Publication Date: 2019
  • Doi Number: 10.2376/0003-925x-70-149
  • Title of Journal : Archiv Fur Lebensmittelhygiene
  • Page Numbers: pp.149-155


In this study, effects of various cooking techniques (oven-baking, grilling, pan-frying)

on proximate composition, fatty acids content, colour values, texture and sensory properties

of flathead grey mullet (Mugil cephalus) were investigated. Flathead grey mullet

fillets were cooked according to common consumer preferences; oven baked, pan-fried

in sunflower oil and grilled. Fatty acid composition has been analysed after each technique

in order to determine the most appropriate cooking method that protected levels

of long chain polyunsaturated omega-3 fatty acids. In each of the three cooking techniques,

loss of omega-3 fatty acids was observed, particularly in EPA (Eicosapentaenoic

Acid) content. Because of the frying media, exhibiting high Linoleic Acid content, an

increase in the total PUFA (polyunsaturated fatty acids) content was observed in panfried

samples. An important effect of heat on grilled samples was that no EPA could be

preserved. On the other hand, oven baking turned out to represent the optimal cooking

technique regarding textural, nutritional and sensorial properties.