期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 19, 期 11, 页码 2471-2480出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1039028
关键词
Cooking method; Rainbow trout; Fatty acids; Nutritional value; Vitamins; Minerals
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.
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