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EFFECTS OF THERMAL PROCESSING ON FATTY ACIDS PROFILE OF WILD RED MULLET (MULLUS SURMULETUS) FROM THE MEDITERRANEAN SEA COAST OF SYRIA
Rahaf Akel*, Anwar Al-haj Ali, Moufid Yassin
Lipid, moisture and fatty acids profile of wild Red Mullet (Mullus Surmuletus) from Mediterranean Sea (Banias City - Syria) were investigated before and after (deep frying in Sunflower oil, grilling, roasting) to detect the effects of different thermal treatments on fatty acids profile especially Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA). samples were collected in autumn of 2019 – 2020 and analyzed by Gas Chromatography GC-FID. The results revealed significant differences between control and all heat treatments in both EPA and DHA levels (p.value < 0.05). The average of EPA and DHA estimated by g/100g of fatty acids methyl esters in control samples were 5.80 and 17.88, respectively. Frying process revealed a remarkable decrease in these two fatty acids, as they were 0.63 and 0.59, respectively. The percentage of EPA and DHA in grilling were 10.12 and 6.43 while roasting came up with levels of 11.22 and 5.82 g/ 100g of fatty acids methyl esters, respectively. Both processes were companied with a significant decrease in the percentage of DHA, and with a significant increase of EPA compared with the control samples. However, no significant differences were noticed in DHA percentage between grilled and roasted samples. frying was accompanied by a significant increase in the percentage of C18:2n-6 fatty acid, reaching 59.89 compared with 1.92 for the control samples which lead to very high n6/n3 ratio equal to 45.88.However, grilling and roasting came up with 0.36 n6/n3 ratio which prove their higher nutritional value comparing with frying.[Full Text Article]