The effect of cooking methods on mineral and vitamin contents of African catfish

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dc.contributor.authorErsoy, Beyza
dc.contributor.authorOezeren, Akif
dc.date.accessioned2024-09-18T19:52:29Z
dc.date.available2024-09-18T19:52:29Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProximate composition, mineral and vitamin contents (A, E, B-1, B-2, niacin and B-6) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets. The moisture content of cooked fish decreased. Mineral levels were affected by cooking methods, except for Cu Although the vitamin A content significantly increased in grilled and fried fish, vitamin E increased in all cooked fish. Vitamin B, content of cooked fish significantly decreased. Vitamin B2 and niacin contents of grilled fish increased significantly. B-6 content of cooked fish significantly decreased but this did not Occur for the grilled fish. High levels of vitamin and mineral contents were found in grilled catfish. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2008.12.018
dc.identifier.endpage422en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-61349138149en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage419en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2008.12.018
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7445
dc.identifier.volume115en_US
dc.identifier.wosWOS:000264687500004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAfrican catfishen_US
dc.subjectCooking methodsen_US
dc.subjectVitaminsen_US
dc.subjectMineralsen_US
dc.subjectProximate compositionen_US
dc.titleThe effect of cooking methods on mineral and vitamin contents of African catfishen_US
dc.typeArticleen_US

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