THE EFFECT OF DIFFERENT COOKING METHOD AND TIME

TOWARDS THE CONTENT OF OMEGA-3 FATTY ACIDS

IN INDIAN MACKEREL (Rastrelliger kanagurta)

HANIA ARIANE
F24188006

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY
IPB UNIVERSITY
BOGOR
2021
 INTRODUCTION

Background
Fish contains fatty acids, both saturated and unsaturated fatty acids, especially
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are a group of omega-3
fatty acids that have great potential for health, eicosapentaenoic acid (EPA, C20: 5n-3) and
docosahexaenoic acid (DHA, C22: 6n-3) have beneficial effects on diseases such as coronary
heart disease, cancer, inflammation (anti-inflammation), as well as support brain development
and mental health function. Sunarya and Mufidah (1994) classify the existence of 3 types of
fatty acids in fish, namely saturated fatty acids, unsaturated fatty acids with one double bond
and fatty acids with more than one double bond. Fatty acids that provide high nutritional value
include the omega-3 fatty acids eicosapentaenoic acid (EPA C20: 5 ω3) and docosahexaenoic
acid (DHA C22: 6 ω 3). EPA is important in maintaining blood cholesterol levels and DHA is
closely related to vision and intelligence. The content of omega-3 fatty acids in Indian mackerel
is around 8.5 g/100g of meat with EPA content of 0.93 g/100g of meat and DHA of 5.7 g/100g of
meat (Sumardi et al. 1996).
Indian mackerel (Rastrelliger kanagurta) is a type of small pelagic fish that is caught
throughout the year and is an economically important fish, popular, affordable and widely
consumed by people in Ambon City as a source of nutritional fulfillment. Omega-3 fatty acid
levels in fish (mackerel) are about 8.5 g/100 g of meat with EPA content of 0.93 g/100 g of meat
and DHA of 5.7 g / 100 g of meat (Rianingsih et al. 2006). Fish has a favorable chemical
composition, which contains high protein content, besides that the fat contained has a lot of
double bonds, which are unsaturated fatty acids. Omega-3 fatty acids are one of the
unsaturated fatty acids that cannot be converted into cholesterol in the body, so it can be said
that omega-3 reduce blood cholesterol levels (Suptijah 1999).
According to Krzynowek in Akinneye et al. (2010), the quality of marine animal food is
determined by the body parts of marine animals consumed, handling and processing methods,
harvest season, sex and species. Methods of processing fish for consumption can be done by
drying, for example by oven, drying under the sunlight and smoking (Akinneye et al. 2010),
frying, roasting and microwave roasting (Erzoy and Ozeren 2009). The advantage of cooking
methods such as boiling, roasting and frying compared to drying and smoking methods is that
the processing time is relatively short, in just a few minutes the product is ripe and can be
consumed immediately. The nutritional value of the fish to be consumed is not only influenced
by the method but also by the cooking time. The total cooking time is 10-20 minutes, depending
on the thickness of the fish meat (Dunn 1998).
The most common processing of mackerel is processing using high temperatures with
the addition of salt as a seasoning, such as frying, roasting, steaming, and stirring or boiling.
Processing temperature ranges from 100-140o C, with internal temperatures of meat ranging
from 80-110oC (Sumardi et al. 1996). In Rianingsih et al. (2006) it is stated that the total content
of EPA and DHA in general indicate that the processing process (frying, roasting, boiling and
steaming) and salting causes a decrease in the total content of EPA and DHA in fish meat. The
decrease was 42.90%, 44.60%, 49.30% and 95.00% dry basis (db) for the roasting, steaming,
boiling and frying processes compared to fresh fish.
Mai et al. (1980) found that microwave cooking did not change the internal fatty acid
composition chicken, beef and pork, while trout fillets were found to have slight changes in their
fatty acids. Microwaves produce food with high organoleptic and nutritional value. The Institute
of Food Technologists (1987) reported that the levels of fatty acids in microwave-treated foods
experienced a smaller decrease compared to conventional cooking due to shorter cooking
times. However, this is influenced by the cooking time, internal temperature, type of product,
size and type of oven. In addition, microwave cooking does not require a medium. According to
Sumardi et al. (1996) the presence of high and medium temperatures causes considerable
dehydration of the meat tissue and the water that comes out evaporates during the cooking
process. According to the Institute of Food Technologists (1987), the higher the microwave
power level, the better the product quality than the lower power levels if the cooking time is
short.
Based on the foregoing, it is estimated that microwave cooking can reduce the damage
to omega-3 fatty acids during the cooking process, and research is needed to find out how far
the changes in omega-3 fatty acid composition occur during microwave, boiling, roasting, and
frying.

Statement of Problem
The amount of omega-3 content in Indian mackerel is higher when compared to salmon.
Thus, this fish will be a good example as an alternative because Indian mackerel is more
affordable. Indian mackerel is an underrated type of fish that most people don’t know about the
omega-3 content in it and how to properly process so that the cooking process does not
damage or decrease the omega-3 content. This study is conducted with the aim of evaluating
the effect of different cooking method and time and ways to optimize it.

Objective of the Study

The objectives of this study is to determine the effect of cooking at different times on the
composition of omega-3 fatty acids in Indian mackerel fish and how to optimize the cooking time
and method in order to maximize the omega-3 content.

Significance of the Study

The result of this study is expected to provide information for the proper and suitable
cooking time and method in processing Indian mackerel fish in order to optimize the omega-3
content fatty acids in the fish.
 METHODOLOGY
Time and Place
The study is conducted from April to July 2021. The study is conducted at the Food
Processing Laboratory, Food Chemistry Laboratory, Food Biochemistry Laboratory of the Food
Science and Technology Department, Faculty of Agricultural Technology, IPB University.

Materials
The materials used in this research is the Indian mackerel fish (Rastrelliger sp.), as
many as 4 fishes. The average length of 25 cm and an average weight of 220.5. The fish then
put in an ice-box and soaked in ice water. Chemicals used for analysis of omega-3 fatty acids
among others: BF-3 methanol, Na2SO4 anhydrous, distilled water and ingredients others such
as: vinegar, salt and cooking oil (Sania brand).

Equipment
The equipments used in the study is knife, chopping board, microwave, Filter paper,
Soxhlet extraction tool (condenser and electric heating), 250-mL flask fat, oven, balance
analytical, cotton fat free, cup aluminum (lid), desiccator contains desiccant material (such as
dried phosphorus pentoxidecalcium chloride or granular silica gel), oven (105ºC), thermometer,
clamp cup (tweezers), and pan.

Procedures
The study is carried out included the analysis of water content using the thermo
gravimetric method (Sudarmadji et al. 1996), fat content by the Soxhlet method (Sudarmadji et
al. 1996), and composition omega-3 fatty acids by gas chromatography (Adnan, 1997). In the
analysis of omega-3 fatty acids, first the sample fat was extracted with chloroform-methanol (2:
1), with the ratio of sample and solvent is 1:20, then esterification is carried out with the addition
of hexane and 2 N KOH-methanol solution. The supernatant obtained was analyzed by using
Shimadzu GC 9 AM gas chromatography with FID detector, N2 carrier gas, and DEGS column.
The column temperature is set 2190oC, injector 240oC, and detector 300oC. For boiling,
roasting, and frying cooking method, the study is carried out by put the mackerel fishes were
into an ice-box soaked with ice water next taken to the Laboratory. Then disposed of the entrails
and gills, further cleaned with water flow several times for remove residual blood and drained.
Each method uses 1 fish and 1 fish for control.

a. Boiling
An Indian mackerel fish that had been cleaned, drained, were added salt and vinegar to
taste put in a cauldron and then boiled at about 98oC during 10 minutes and 15 minutes.
Prepared fish is packaged vacuum, then analyzed its fatty acid composition.

b. Roasting
 An Indian mackerel fish has been cleaned, drained, added salt and vinegar sufficiently
then placed on the grill and baking at about 165oC for 10 minutes and 15 minutes. Prepared
fish is packaged vacuum, then analyzed its fatty acid composition.
c. Frying
An Indian mackerel fish that have been cleaned, drained, add salt and vinegar to taste
put in the skillet and then fried at about 185oC for 10 and 15 minutes minute. Prepared fish is
packaged vacuum, then analyzed its fatty acid composition.

c. Microwave
An Indian mackerel fish that have been cleaned, drained, add salt and vinegar to
taste put in the microwave at power level high (100% power) at 72 seconds. Prepared fish is
packaged vacuum, then analyzed its fatty acid composition.

Method of Analysis

Analysis of Omega-3 Fatty Acids (AOAC 2005)

Statistical analysis Fatty acid composition data the omega-3 Indian mackerel fish
obtained in research. This is analyzed using diversity analysis (Analysis of Variance = ANOVA)
with the Minitab Release 15 program, and followed by Tukey's test of average value.
Significance level is p <0.05 for boiling, roasting, and frying cooking method and completely
randomized design with 7 treatments and 3 replications. The data obtained were analyzed using
ANOVA with α 5%, if a significant difference was obtained, it was continued with the LSD test
(least significant difference) for microwave cooking method.
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