Boga meat (Leporinus obtusidens) subjected to different cooking techniques: effects on proteins and lipids, with emphasis on fatty acid profile

Abstract

Introduction: knowledge of the lipid composition of freshwater fish is scarce, despite the fact that they provide fatty acids (FAs) with healthy characteristics. Although analyses of the nutritional composition of fish are usually performed raw, these data are of limited use since it is usually eaten cooked.

Objective: to identify changes in the protein content, lipids and FA profile of the boga (Leporinus obtusidens) subjected to two cooking techniques.

Materials and method: moisture (IRAM 15010-1), ash (AOAC 938.08), total fats (AOAC 964.12), proteins (AOAC 981.10) and FA profile by gas chromatography (ISO 5508 and ISO 5509) were determined on the edible portion of three specimens of boga, both in raw samples and in oven and grill.

Results: oven-cooking caused a decrease in moisture content and an increase in lipid concentration. There were significant differences between the protein content of raw, oven-cooked, and grilled samples. Monounsaturated FAs were predominant, with a saturated/unsaturated FA ratio of 0.6 and an atherogenic index <1, in all samples tested. The presence of nutritionally important FA such as linoleic acid (18:2), linolenic acid (18:3), eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6) was highlighted.

Conclusion: oven-cooking or grilling the boga did not generate nutrient loss or modification in its lipid profile, preserving FA of nutritional importance. These two cooking techniques can be included in the recommendations for the consumption of this river fish, as part of a healthy diet.