Publication Date:
2021-07-24
Description:
This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was an increase in protein, lipid and ash contents. Cooking methods had no significant effect on total n-3 fatty acids except for frying fillets. Lowest and highest content of n-3 was shown in deep-fried and pan-fried samples, respectively. Total n-6 fatty acid of cooked samples increased in comparison to raw samples. Na, K, Mg, P and Zn contents of boiled fish fillets significantly decreased. None of cooking methods had a significant effect a vitamin D. However, vitamin A, B_1 and B_3 contents of cooked fish significantly decreased.
Keywords:
Aquaculture
;
Biology
;
Chemistry
;
Cooking method
;
Grass carp
;
Fatty acids
;
Vitamins
;
Minerals
;
Nutritional
quality indices
Repository Name:
AquaDocs
Type:
article
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
110-123
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