| Autor: |
Ali Aberoumand, Milad Masoudi |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Potravinarstvo, Vol 16 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1337-0960 |
| DOI: |
10.5219/1717 |
| Popis: |
Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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