关键词: 鲟鱼, 家庭烹调, 胆固醇, 脂肪酸, 氧化

Abstract:

The effect of six cooking methods on changes in fat components of cultured hybrid sturgeon (Acipenser baerii ×
A. schrenckii) was studied with respect to fat and cholesterol contents, lipid oxidation parameters and fatty acid profiles. All
cooking treatments, steaming, pan frying, microwave roasting, oven roasting and pressure frying, decreased the ratio of n-3
to n-6 polyunsaturated fatty acids (PUFA) in samples. The n-3/n-6 ratio of pressure fried samples was the highest (0.85),
followed by the steamed samples (0.83), and the oven-roasted samples exhibited the lowest level (0.73). The retention of
cholesterol was the highest in steamed and pressure fried samples with no significant difference between both treatments.
The acid value increased while the peroxide value decreased after all cooking treatments, which correlated significantly to
cholesterol contents of the treated samples. These results suggest that the relatively smaller change of PUFA and cholesterol
in pressure cooking may be explained by less oxidation in sealed pressure cooker during heating.

Key words: sturgeon, domestic preparation, cholesterol, fatty acid, oxidation