Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

被引：106

作者：

Hosseini, Hedayat ^{[1
]}

Mahmoudzadeh, Maryam ^{[1
]}

Rezaei, Masoud ^{[2
]}

Mahmoudzadeh, Leila ^{[3
]}

Khaksar, Ramin ^{[1
]}

Khosroshahi, Nader Karimian ^{[4
]}

Babakhani, Aria ^{[2
]}

机构：

[1] Shahid Beheshti Univ Med Sci, Fac Nutr & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran, Iran

[2] Tarbiat Modares Univ, Fac Nat Resources & Marine Sci, Dept Seafood Sci & Technol, Noor, Iran

[3] Urmia Univ, Fac Vet Med, Orumiyeh, Iran

[4] Tabriz Univ Med Sci, Tabriz, Iran

来源：

FOOD CHEMISTRY | 2014年 / 148卷

关键词：

Cooking method; Kutum roach; Fatty acids; Vitamins; Minerals; Nutritional quality indices; FATTY-ACID-COMPOSITION; MUSCLE-TISSUE; PROXIMATE; FISH; RETENTION; FOODS;

D O I：

10.1016/j.foodchem.2013.10.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：86 / 91

页数：6

共 29 条

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