Effects of three cooking methods in proximate composition and fatty acid profile of tuna (Thunnus thynnus)

Cooking method effect on proximate composition and fatty acid profile: boiled tuna (AH), fried (AF) and microwave (AM), was determined. These composition and profiles were compared with those of fresh tuna (AC). 64 samples of tuna were analyzed, and moisture, protein and ash contents were determined using the methodology recommended by the American Association of Analytical Chemists (AOAC), fat content was measured using Bligh and Dyer method and fatty acid profile by gas chromatography (GO). AC had a moisture of 71.45%, ashes 1.14%, protein 23.45% and fat 1.78%. Significant differences in humidity for AF were found with 60.95% and in AM with 50.08%. Protein content was 26.53% in AH, 31.17% in AF and 36.37% in AM. Significant differences in fat content were found in AF with 6.19% and AM 4.72%. AC had 38.47% of saturated fat (AGS), 32.24% of monounsaturated fatty acids (AGMI) and 29.22% of polyunsaturated fatty acids (AGPI). AH presented 38.48% of AGS, 60.11% of AGI, distributed in 31.53% of AGMI and 28.58% of AGPI. AF had 28.38% of AGS and 71.54% of AGI, with 26.28% of AGMI and 45.26% of AGPI. Meanwhile AM had 39.59% of AGS, 58.72% of AGI; 35.01% were AGMI and 23.71% AGPI. In conclusion the three methods affect proximate composition and fatty acids profile of tuna meat.