Abstract：
:In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hosseini H,Mahmoudzadeh M,Rezaei M,Mahmoudzadeh L,Khaksar R,Khosroshahi NK,Babakhani Adoi
10.1016/j.foodchem.2013.10.012subject
Has Abstractpub_date
2014-04-01 00:00:00pages
86-91eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01444-1journal_volume
148pub_type
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