Publication Date:
2021-05-19
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.
Description:
Published
Keywords:
Grass carp
;
Ctenopharyngodon idella
;
Cooking method
;
Fatty acids
;
Vitamins
;
Minerals
;
Nutritional quality indices
;
NQI
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.110-123
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