著者

玉利 正人 池田 まどか 久冨 貴子 青山 佐和子

出版者

長崎大学教育学部

雑誌

長崎大学教育学部自然科学研究報告 = Science bulletin of the Faculty of Education, Nagasaki University (ISSN:0386443X)

巻号頁・発行日

vol.51, pp.75-82, 1994-05-31

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We wish to report on the effect of cooking on the properties and amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish, Pasific Saury. Change of EPA and DHA contents by cooking was investigated by gas chromatography. The contents of EPA and DHA of pacific saury were reduced by cooking. The most profound decreases in EPA and DHA contents occurred when pacific saury was broiled and boiled. The EPA and DHA were decreased to about 36% and 37% of the initial values by cooking of broil for 2 min., respectively. The EPA and DHA were decreased to about 30% and 36% by cooking of boil for 2 min., respectively. The EPA and DHA were decreased to about 52% and 49% by cooking of steam for 2 min., respectively. The EPA and DHA were decreased to about 81% and 77% by cooking of fry for a min., respectively. The EPA and DHA were decreased to about 72% and 67% by cooking of oven range for a min., respectivily. It has been demonstrated the stability of the EPA and DHA to cooking methods.