Effect of Cooking Methods on Nutritional Profile of Common Pandora (Pagellus Erythrinus ) from the Mediterranean Sea
| Autor: | Abderrahmen Bouain, Abdelwaheb Abdelmouleh, Nourhène Boudhrioua Mihoubi, Aida Koubaa |
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| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
biology Chemistry General Chemical Engineering Cooking methods technology industry and agriculture Steaming food and beverages Fatty acid Common pandora Pagellus General Chemistry biology.organism_classification Proximate composition complex mixtures Erythrinus Palmitic acid chemistry.chemical_compound Food science Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 38:1682-1689 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/jfpp.12130 |
| Popis: | This study was performed to investigate the effect of different cooking methods (frying, steaming and oven cooking) on proximate composition, mineral contents and fatty acid profiles of common pandora (Pagellus erythrinus) fillets. This investigation allows the determination of optimal preparation method to achieve optimal nutritional and healthy fish qualities. The changes in protein and fat contents after oven cooking were found to be insignificant (P > 0.05). The nutritional values of the fish fillets were preserved after steaming and oven cooking. The fatty acid profiles of fish fillets showed differences between cooking methods. The proportion of palmitic acid increased about 40.2 and 39.9% after steaming and oven cooking, respectively, and decreased of 39.1% after frying. The mineral contents of fish fillets (Ca, Na, K, Mg and Fe) prepared by different cooking methods varied significantly (P |
| Databáze: | OpenAIRE |
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