首页> 外文期刊>International Journal of Food Science and Biotechnology >Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species
【24h】

Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species

机译:烹饪方法对一些常见鱼类的近缘和金属含量的影响

获取原文
           

摘要

Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.
机译:烹饪方法会影响食物的营养价值。使用标准方法测定烤和炸的Scomber scombrus(Titus),Clarias gariepinus(Cat fish)和Sardinops pilchardus(Sardine)的金属含量。与烧烤鱼相比,油炸鱼的蛋白质含量较低。无论使用哪种烹饪方法,刺槐的脂肪含量最高(22.51%),最低含量(17.75%)。烤Cl鱼中的钙含量最高(740.65 mg / Kg),最低(6.11 mg / Kg)。加工鱼的矿物质元素按Ca> Mg> Fe> Zn> Cu> Mn的顺序变化。除碳水化合物,铜和锰外,不同烹饪方法对鱼的近矿物质和矿物质含量的影响差异显着(P≤0.05)。当营养和防腐均是首要任务时,焙烧方法可提供最佳效果。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号