Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

@article{Hosseini2014EffectOD,
  title={Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).},
  author={Hedayat Hosseini and Maryam Mahmoudzadeh and Masoud Rezaei and Leila Mahmoudzadeh and Ramin Khaksar and Nader Karimian Khosroshahi and Aria Babakhani},
  journal={Food chemistry},
  year={2014},
  volume={148},
  pages={
          86-91
        }
}
In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 20 CITATIONS

To what extent are hake fat and its oil quality affected by the parasite Lernaeocera lusci ?

  • K. Telahiguea, I. Rabeha, +3 authors T. Hajjib
  • 2019
VIEW 4 EXCERPTS
CITES RESULTS, BACKGROUND & METHODS
HIGHLY INFLUENCED

Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit

VIEW 1 EXCERPT
CITES BACKGROUND