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IJFS 2019, 18 Back to browse issues page
Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)
S. Golgolipour, A. Khodanazary , K. Ghanemi
Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran. , khodanazary@yahoo.com
Abstract:   (802 Views)
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, B1 and B3 contents of cooked fish significantly decreased. 
Keywords: Cooking method, Grass carp, Fatty acids, Vitamins, Minerals, Nutritional quality indices.
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Type of Study: Orginal research papers |
Received: 2018/12/25 | Accepted: 2018/12/25 | Published: 2018/12/25
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Golgolipour S, Khodanazary A, Ghanemi K. Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). IJFS. 2019; 18 (1) :110-123
URL: http://jifro.ir/article-1-3723-en.html

Volume 18, Issue 1 (1-2019) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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