Efecto de dos tipos de cocción sobre la composición química y perfil de ácidos grasos de filetes de corvina (Cysnoscion maracaiboensis)

The Corvina is a highly consumed fish in Venezuela. Due to the alimentary habits of Venezuelans this fish is mainly cooked fried in vegetable oil. In this research the Corvina’s proximal composition and the effect of two cooking methods (steamed and fried on the fatty acids profile were studied. Corvinas of similar weight and sizes were analyzed, proximal analysis: humidity, protein and ash were performed according to AOAC methodology. Fat was done using the Bligh and Dyer method. Fatty acids were determined by gas chromatography. Raw Corvinas content 76.29% of humidity, 20.15% of protein and 2.23% of fat. Steam cooked method produced an increment in the humidity of Corvinas. In fried Corvinas there was a significant decreased of humidity, while it was observed an increment in percentage of fats. Raw Corvina's fatty acid composition was 25.53% of Saturated Fatty Acids (SFA), in comparison to 74.65% of Unsaturated Fatty Acids (UFA). The steam cooking method made no significants changes in the fish's fatty acid composition, unlike fried Corvinas with a predominant SFA. It was concluded that fried corvinas showed significant differences in fatty acid profile and fat content in relation to raw and steam cooked corvinas, with higher SFA levels than they originally contain.