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Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

Author:
Karimian-Khosroshahi, Nader, Hosseini, Hedayat, Rezaei, Masoud, Khaksar, Ramin, Mahmoudzadeh, Maryam
Source:
International journal of food properties 2016 v.19 no.11 pp. 2471-2480
ISSN:
1532-2386
Subject:
Oncorhynchus mykiss, baking, boiling, fatty acid composition, fish fillets, frying, mineral content, minerals, nutritive value, raw fish, vitamins
Abstract:
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.
Agid:
5476989