Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

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dc.contributor.authorErsoy, Beyza
dc.date.accessioned2024-09-18T20:13:20Z
dc.date.available2024-09-18T20:13:20Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractP>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.en_US
dc.identifier.doi10.1111/j.1365-2621.2010.02546.x
dc.identifier.endpage527en_US
dc.identifier.issn0950-5423
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-79951993270en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage522en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2010.02546.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9094
dc.identifier.volume46en_US
dc.identifier.wosWOS:000287666400011en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCooking methodsen_US
dc.subjectEuropean eelen_US
dc.subjectfatty aciden_US
dc.subjectmineralsen_US
dc.subjectproximate compositionen_US
dc.titleEffects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)en_US
dc.typeArticleen_US

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