m-raised Atlantic salmon maintains its healthy levels of omega-3 fatty acids when baked to the proper temperature, and actually decreases the presence of fatty acid oxidation byproducts, according to new research published in the Journal of Agricultural and Food Chemistry.Two omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), are abundant in oily fish such as salmon, tuna, mackerel and herring. Some data have shown that consuming 250 milligrams daily of EPA and DHA—the amount found in a 3-ounce salmon fillet—is associated with reduced risk of heart-disease.
While eating seafood rich in omega-3 fatty acids is known to reduce risk of heart disease, it has not been known whether baking causes loss of omega-3s in farm-raised Atlantic salmon. Researchers at USDA’s Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center examined the extent to which baking Atlantic salmon alters healthful fatty acids through oxidation that leaves unhealthy compounds, such as toxic omega-3 oxidation byproducts.
The researchers demonstrated baking salmon to the proper temperature does not decrease its content of beneficial omega-3 fatty acids. They found that baking actually decreases the presence of fatty acid oxidation byproducts. Preparing the fish based on restaurant and safety guidelines—to a tender, but safe, 145º Fahrenheit rather than overcooking—was a key factor, they said.
