[IMPACT OF SIX COOKING TECHNIQUES ON FATTY ACID COMPOSITION OF MARLIN (MAKAIRA NIGRICANS) AND HAKE (MERLUCCIUS PRODUCTUS)].

Introduction: the regular consumption of fish brings benefits to health due to its content of n-3 fatty acids, but cooking enhances or damages the concentration of fatty acids (FA) since they are susceptible to oxidation by temperatures and cooking times.

Objectives: to analyze the effect of six cooking techniques on total lipids (TL) and (FA) content in marlin and hake and select which one helps the best conservation of health beneficial FA.

Methods: fillets were subjected to different cooking techniques: steam (ST), foiled-aluminum-paper (FAP), foiled- banana-leaf (FBL), gas-oven (GO), microwave-oven (MO) and fried-lightly (FL).

[Fatty acids in different edible fish species from Mexico].

Different biotic and abiotic factors determine the fatty acid (FA) composition of fish tissues and organs. This information is useful for humans due to the fact that fish consumption is associated with health benefits. The aim of the present study was to identify the variation in the concentration of fatty acids, according to different factors, among ten edible marine fish species in Mexico, collected from June to December 2009 in the largest fish market in Mexico City: Euthynnus alletteratus, Sciaenops ocellatus, Bairdiella chrysoura, Sphyraena guachancho, Symphurus elongatus, Istiophorus platypterus, Ophichthus rex, Eugerres plumieri, Eucinostomus entomelas and Oreochromrnis mossambicus.

[Fatty acid variation in yellowfin tuna, spotted weakfish and Florida pompano when submitted to six cooking techniques].

The aim of the present study was to analyze the effect of six cooking techniques (steamed, foiled, foiled with banana leaf, baked, microwave-cooked and light frying) in the fatty acid content of Thunnus albacore (yellowfin tuna), Cynoscionnebulosus (spotted weakfish) and Trachinotuscarolinus (Florida pompano). After cooking the fish fillets, fatty acid analyses were performed using gas chromatography. Total lipids increased in all cooking techniques in tunaand spotted weakfish.

[Evaluation of ten fish species to be included as part of renal diet, due to their protein, phosphorus and fatty acids content].

Because renal disease is highly complex, its nutritional treatment is complicated and many foods are restricted, including fish because its phosphorus content. The aim of the present study was to analyze ten fillet fish species, commonly consumed in Mexico (Cyprinus carpio carpio, Ophichthus rex, Symphurus elongatus, Eucinostomus entomelas, Chirostoma patzcuaro, Bairdiella chrysoura, Salmo salar Oreochromis urolepis hornorum, Sphyraena guachancho, Istiophorus albicans), to determine their phosphorus (P), protein (Pr), cholesterol, sodium, potassium, vitamins D3 and E, and n-3 PUFA (EPA+DHA) according to the AOAC techniques, in order to identify which species could be included in renal diet; particularly because of their risk:benefit relations (calculated with those results). Protein values ranged from 16.

[Chemical composition of eggs of the Olive Ridley Lepidochelys olivacea (Testudines: Cheloniidae) and it's potential as a food source].

The Olive Ridley is a worldwide distributed species with high nesting production per season, and in La Escobilla Oaxaca, México, there is a 70% of non-hatched eggs that are lost. In order to evaluate their potential use as a source for human and animal food products, their chemical composition was analyzed. Lyophilized egg samples from 25 turtles were obtained and were analyzed following the analytical methods for fatty acids, protein, fat, ash, moisture, amino acids, vitamins, cholesterol and microbiological agents.

[Fish in renal patient's diet: phosphorus: n-3 fatty acids ratio].

Objective: To identify between 24 marine fish species the most beneficial to renal patient evaluating its phosphorus:n-3 fatty acids ratio.

Material And Methods: 15 fishes of each specie were randomly selected; they were filleted and homogenized to take 100 g to carry out the chemical analysis by triplicate. Crude protein (Pr) was analyzed in kjeltec equipment.

[Lipidic pattern of 25 Mexican marine fishes with special emphasis in their n-3 fatty acids as nutraceuticals components].

The aim of this study was to characterize and to evaluate the lipidic composition of mexican marine fishes with special emphasis in n-3 fatty acids as nutraceuticals. The edible portion of 25 species: humidity (H), crude protein (CP), total lipids (TL) and fatty acids (FA). The average content (g/100g edible portion) of H was 75.