Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
P>The influence of microwave cooking and traditional cooking methods such as baking, grilling and frying on the nutritional composition of eels (Anguilla anguilla) was studied. All methods reduced moisture and increased the protein and fat content. Although the potassium and sodium content of fish cooked by different methods decreased significantly (P = 0.000), the calcium and magnesium content increased. The zinc content of the fish was not affected by cooking. The manganese and iron content significantly increased only in fried fish. The copper content was increased by grilling and microwave cooking. The proportion of saturated fatty acids and monounsaturated fatty acids in cooked fish decreased. Omega-3 polyunsaturated fatty acids were increased by all cooking methods. The grilling and microwave-cooking methods were the most suitable considering the n3/n6 ratio and eicosapentaenoic acid levels. The increase in the docosahexaenoic acid level of fried fish enhanced its nutritional value.
Açıklama
Anahtar Kelimeler
Cooking methods, European eel, fatty acid, minerals, proximate composition
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
46
Sayı
3
