Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

被引：52
作者：
Karimian-Khosroshahi, Nader [1 ]
Hosseini, Hedayat [2 ]
Rezaei, Masoud [3 ]
Khaksar, Ramin [2 ]
Mahmoudzadeh, Maryam [2 ]
机构：
[1] Tabriz Univ Med Sci, Dept Food & Drug, Tehran, Iran
[2] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr & Food Technol, Dept Food Sci & Technol, 7 West Arghavan, Tehran 1981619573, Iran
[3] Tarbiat Modares Univ, Fac Marine Sci, Dept Fisheries, Noor, Iran
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2016年 / 19卷 / 11期
关键词：
Cooking method; Rainbow trout; Fatty acids; Nutritional value; Vitamins; Minerals; FATTY-ACID-COMPOSITION; HEART-DISEASE; MUSCLE-TISSUE; AMINO-ACID; FISH; PROXIMATE; RETENTION; FILLETS; FOODS;
D O I：
10.1080/10942912.2015.1039028
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the influence of four cooking methods (baking, boiling, microwaving, and frying) on the nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents, and nutritional quality indices of rainbow trout were investigated (i.e., before and after cooking treatments). In all samples, there was reduction of total n-3 than raw fish fillets. Considering overall nutritional quality indices, vitamin, and mineral contents; baking and boiling were the best cooking methods among other methods used in this study.
引用
收藏
页码：2471 / 2480
页数：10
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