and retention of DHA and EPA in selected fish fillets

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2.0 ml of 12% BF3 in methanol was added to the
Statistics 22.0 and expressed as mean ± SD. Paired and food sources.
lets of yellowstripe scad (77.5 ± 0.2%) and salmon its lipid content, concentration of unsaturated fatty
(71.6 ± 0.5%). Total fat content in the raw fish fillet acids, and the presence of iron in different species 21 .
was the highest in salmon (9.45 ± 0.05%) compared The fact is also supported by the literature which re-
with raw fillets of yellowstripe scad (1.84 ± 0.08%) ported that a loss in lipids was noticed after cooking
Table 1 Fatty acid (% by wt) composition of palm oil for Table 2 Estimation of DHA and EPA content of raw fish
of aluminium foil to wrap fish sample might have was observed for the heated oil sample (Table 1).
to steaming of food where the fish fillet was cooked As shown in Table 2, DHA, EPA, and total fatty
losses vary greatly with fish species and cooking calibration method (Table 3). Results of both area
species 24 . Hence changes in cooking yield between of salmon and Japanese threadfin bream (Tables 2
As shown in Table 1, fatty acid composition of the EPA content, followed by raw fillets salmon and
Table 3 Quantification of total fatty acids, DHA, and EPA by steaming and baking in foil methods were not
Data are expressed as mean ± SD (mg/100 g FW) of fillets were deep-fried with high-SFA palm oil, where
fish fillets at p < 0.05 (Table 4). Retention of total
ples could be due to the influence of geographical Table 4 Total fatty acids content in fish fillets of selected
Retention of total fatty acids, DHA, and EPA in Data are expressed as mean ± SD (mg/100 g FW) of
As shown in Table 4, all fried fish fillets had signif- difference at p < 0.05 (Games-Howell post-hoc test).
Table 5 Quantitative determination of DHA and EPA con- pared to the raw fillets. No significant difference
Data are expressed as mean ± SD (mg/100 g FW) of all fish fillets. In fact, yellowstripe scad had the
the steaming method. As shown in Table 5, EPA and baking methods showed no significant decrease
As shown in Table 5, retention of DHA and EPA Thermal treatment has been reported for its
antioxidants in fish species of Salmonidae family fat fish (2% and 1%, respectively) while salmon is a
with red coloured flesh which can prevent oxidation fatty fish (10%). The low TRV in salmon fillet can be
this study, the fried and grilled salmon fillets had (2% fat) is much less susceptible to fat drip during
Fig. 2 demonstrates true retention values (TRVs) of range of 71–85% 39 . The trend of TRVs of DHA

Methods (brief)

raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention
of consumption of marine fish, other marine prod- tion of PUFA in fish samples 4 .
before consumption. Thermo-sensitive compounds fish samples. Similar findings are also reported in
From a nutritional point of view, it is neces- fish sample (the fillet from 2–3 fishes) was obtained.
sary to recommend the best cooking method for The fish sample was seasoned with salt for 10 min
retaining nutritional and healthy attributes of fish prior to cooking. Later, the seasoned fish samples
tent among the studied fish samples 7 . This study For raw fish samples, the fish fillets were stored in
MATERIALS AND METHODS fish samples were immersed in the heated oil and
the samples were turned over and deep-fried at 2-
Analytical and chromatography grade of chemicals min interval. The samples were intact during the 8-
Merck kGaA (Darmstadt, Germany). Butylated hy- cooked samples to absorb excessive oil.
was used as an external standard for fatty acid seasoned fish samples was done in an electrically
analysis. operated Convotherm oven at 180 °C. The samples
Sample preparation soned samples was grilled for 10 min, turned over,
randomly from the bin. All samples were placed in to boil and the seasoned fish samples were placed
instantly transferred to the laboratory. The average was covered with a lid and the fish samples were
into consideration during purchasing the sample. Baking protocol was adopted from Ref. 9. Briefly,
Before cooking, the fish were eviscerated and each seasoned fish sample was wrapped with

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The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.

Commit	Date	Change	Description
b01ec52c	2026-08-04	major	2 sections added
d49e450f	2026-08-03	major	5 sections added; narrative text revised