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Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)
- Karimian-Khosroshahi, Nader, Hosseini, Hedayat, Rezaei, Masoud, Khaksar, Ramin, Mahmoudzadeh, Maryam
- International journal of food properties 2016 v.19 no.11 pp. 2471-2480
- Oncorhynchus mykiss, baking, boiling, fatty acid composition, fish fillets, frying, mineral content, minerals, nutritive value, raw fish, vitamins
- 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.