Name: Katrina Flaskerud
Hometown: Chanhassen, Minn.
Degree Pursuing: M.S. Nutrition
Adviser: Dr. Susan Raatz
Research title: Effects of cooking technique on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss)
The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long chain omega-3 (n-3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-yr old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn, canola, peanut, or high-oleic sunflower oil. Fatty acids and oxidized lipids were extracted from these samples and their respective raw fillet samples. From the values obtained it was determined that pan-frying was the only cooking method to alter the fatty acid content of the fillets, while observed changes in oxylipin content varied by cooking method. As the physiological impact of oxylipins is currently unknown, these results suggest that the cooking methods which optimize the consumption of n-3 PUFA from rainbow trout are baking, broiling, microwaving, or pan-frying in corn, canola or peanut oil.
How did you become interested in nutrition?
I became interested in nutrition because it combines my interest in the health field and the food industry along with my love of food.
Why did you choose the University of Minnesota?
I specifically chose the U to pursue my degree because of the challenging, yet rewarding experience I had a the U when I obtained my B.S. in Biochemistry.
How does your research tie in to the research being done in your adviser's lab?
My research is an ancillary project of my adviser's research of how modification of diets, or specific foods, effect the risk of various chronic diseases.
In the future I hope to become a Registered Dietitian.