Effect of cooking methods on the proximate composition and fatty acids profile in muscle of kutum roach (Rutilus frisii kutum)

In this study, proximate composition and fatty acid profile of raw, baked and fried kutum fillet (Rutilus frisii kutum) were analyzed. Proximate composition (lipid, protein, moisture, ash) was analyzed by standard methods and fatty acids profile was analyzed after extraction and estrification, by gas chromatography. Results showed that lipid content of fried fish significantly increased compared to other treatments (P<0.05). In the case of cooking effect, moisture content reduced while protein content increased significantly (P<0.05). Ash did not change in any of the treatments. Both cooking methods changed unsaturated fatty acid component significantly (P<0.05). Linoleic acid (C18:2) in fried fish increased compared to other treatments (P<0.05). Frying significantly increased the polyunsaturated fatty acids (PUFA) content (P<0.05). The n-3/n-6 ratio in raw fish (3.892) was higher than baked (1.893) and fried fish (0.437). In raw fish (2.512), EPA+DHA content was highest but was the lowest in fried fish (1.202 gr/100gr w.d). Baked kutum appeared to be a more valuable fish dish for obtaining the officially recommended appropriate daily intake of EPA+DHA and higher n3/n6 ratio for human consumption.