Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata)
2012
Mnari B., Amira | Zaghbib, Sonia F. | Dhibi, Madiha | Harzallah, Hanene J. | Dabbou, Samia | El Cafsi, Mohamed | Hammami, Mohamed | Chaouch, Abdelhamid
The effects of different cooking methods (steaming, boiling, oven cooking, grilling, frying in olive oil, frying in soybean oil, frying in corn oil and frying in sunflower oil) on mineral contents (Ca, Mg, K, Na, Fe, Zn, Cu and Mn) of wild and farmed sea bream (Sparus aurata) were determined. The moisture rate decreased significantly (P < 0.05) after boiling, grilling, oven cooking and frying but remains stable after steaming. The fat content increased with different frying treatments. The Ca, Mg, Na, K and Zn contents of wild and farmed sea bream cooked by almost all methods significantly decreased (P < 0.05). The Cu content in grilled wild and farmed sea bream increased significantly (P < 0.05). Losses of mineral content in fried sea bream were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable effect on the mineral contents.
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Эту запись предоставил National Agricultural Library