期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 9, 页码 1087-1093出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2006.01354.x
关键词
amino acids; conventional oven; fatty acids; microwave oven; proximate analyses; rainbow trout
Changes in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven-cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave-cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven-cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n-3 and n-6 contents.
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