BUKU ABSTRAK - Universiti Putra Malaysia

The Influence of Final Cooking Method on the Lipid Profile and Texture
Characteristics of Breaded Fillets
Prof. Dr. Jamilah Bakar
Yazdan Moradi, Sharifah Kharidah and Yaakob Che Man
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8368; jamilah@putra.upm.edu.my
Fish is a source of unsaturated fatty acids which are known for their therapeutic properties. However, during
food preparation, these important components are usually degraded during cooking, which is reflected in the
change in the lipid profile. Hence, the objective of this study is to evaluate the effects of three final cooking
methods which are. deep-fat frying (palm oil and sunflower oil), microwave cooking and oven baking, on the lipid
profile and the textural properties of the pre-frozen breaded fish fillets. The breaded fish fillets represented similar
semi-convenient foods. All final cooking methods resulted in the change in the fat and fatty acid composition of
the fillets; however, oven and microwave cooking methods had marginal change in the fatty acids content. The
least change was observed in the oven cooked samples. The eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA) in oven cooked samples were significantly (P0.05) in AFB1 reduction between artificially and naturally contaminated samples; however, there was a
significant difference (p