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Golgolipour, Sara, Khodanazary, Ainaz, Ghanemi, Kamal. (1397). Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). سامانه مدیریت نشریات علمی, 18(1), 110-123. doi: 10.22092/ijfs.2018.117675
Sara Golgolipour; Ainaz Khodanazary; Kamal Ghanemi. "Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)". سامانه مدیریت نشریات علمی, 18, 1, 1397, 110-123. doi: 10.22092/ijfs.2018.117675
Golgolipour, Sara, Khodanazary, Ainaz, Ghanemi, Kamal. (1397). 'Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)', سامانه مدیریت نشریات علمی, 18(1), pp. 110-123. doi: 10.22092/ijfs.2018.117675
Golgolipour, Sara, Khodanazary, Ainaz, Ghanemi, Kamal. Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella). سامانه مدیریت نشریات علمی, 1397; 18(1): 110-123. doi: 10.22092/ijfs.2018.117675

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

Iranian Journal of Fisheries Sciences
مقاله 9، دوره 18، شماره 1، بهار 2019، صفحه 110-123  XML اصل مقاله (399.8 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.117675
نویسندگان
Sara Golgolipour1؛ Ainaz Khodanazary email 1؛ Kamal Ghanemi2
1Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marin Science and Technology, Khorramshahr, Iran.
2Department of Marine Chemistry, Faculty of Marine Science, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
چکیده
This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was an increase in protein, lipid and ash contents. Cooking methods had no significant effect on total n-3 fatty acids except for frying fillets. Lowest and highest content of n-3 was shown in deep-fried and pan-fried samples, respectively. Total n-6 fatty acid of cooked samples increased in comparison to raw samples. Na, K, Mg, P and Zn contents of boiled fish fillets significantly decreased. None of cooking methods had a significant effect a vitamin D. However, Vitamin A, B1 and B3 content of cooked fish significantly decreased. 
کلیدواژه‌ها
Cooking method؛ Grass carp؛ fatty acids؛ Vitamins؛ Minerals؛ Nutritional quality indices
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