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:: دوره 18، شماره 1 - ( 10-1397 ) ::
جلد 18 شماره 1 صفحات 110-123 برگشت به فهرست نسخه ها
Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)
چکیده:   (214 مشاهده)
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. 
متن کامل [PDF 400 kb]   (118 دریافت)    
نوع مطالعه: پژوهشي |
دریافت: ۱۳۹۷/۱۰/۴ | پذیرش: ۱۳۹۷/۱۰/۴ | انتشار: ۱۳۹۷/۱۰/۴
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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-fa.html

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). مجله علوم شیلاتی ایران. 1397; 18 (1) :110-123

URL: http://jifro.ir/article-1-3723-fa.html



دوره 18، شماره 1 - ( 10-1397 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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