Organoleptic, chemical composition, and histology of fresh vs. fried Indonesian anchovies (Stolephorus sp.)

Abstract

Fried anchovy (Stolephorus sp.) is a popular food in Indonesia due to its good taste and ample availability and affordability. Yet, the actual nutritional aspects of this local dish remain uninvestigated. This study imed to determine the best temperature and time for frying anchovies and to compare the histology and fatty  acid and cholesterol profiles of fresh and fried anchovy meat. Anchovies were fried at 160 °C or 180 °C for 5, 10, 15, and 20 minutes, and the best frying conditions, namely at 180°C for 15 minutes, were established from the highest organoleptic test scores from a tasting panel assessment. Histologically, fried anchovy meat became shrunk, compact, and brittle, as explained by identified myomere changes. The fatty acid profile of fresh vs. fried anchovies revealed a marked reversal in omega-6: omega-3 ratios, and fried anchovies contained more cholesterol than fresh ones (0.825 mg/100 g vs. 0.270 mg/100 g, respectively). These changes were triggered by the use of oil and the temperature-driven chemical changes inherent to the frying process. Having investigated the organoleptic and nutritional aspects of frying anchovy meat, we propose the results of this investigation as a guide for dietary decisions and as a reference for further investigation on the subject.