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Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Castro-González, Isabel, Maafs-Rodríguez, Ana Gabriela, Pérez-Gil Romo, Fernando
Journal of food science and technology 2015 v.52 no.7 pp. 4196-4205
Sciaenops ocellatus, aluminum, bananas, cooked foods, cooking, fatty acid composition, fish, fish consumption, leaves, lipid content, lipids, nutrient content, nutrients, nutritive value, patients, phosphorus, protein content
Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.