Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle |
| |
Authors: | Mahmood Naseri Masoud Rezaei Sohrab Moieni Hedayat Hosseni Soheil Eskandari |
| |
Affiliation: | 1. Department of Fisheries, Tarbiat Modares University, Noor, P.O. Box 46414‐356, Mazandaran, Iran;2. Department of Food Science and Technology, School of Agriculture, Tehran University, Tehran, Iran;3. National Nutrition and Food Technology Research Institute, Shaheed Beheshti University, Tehran, Iran;4. Bureau of Food and Drug Laboratories, Tehran, Iran |
| |
Abstract: | The influence of three precooking methods (steaming, oven‐baking and microwave‐cooking) on the chemical composition and lipid quality of silver carp fillets was evaluated. The changes in protein, fat and moisture were found to be significant for all the treatments (P ≤ 0.05). The iron content in the samples subjected to steam‐cooking increased; however, the other precooking methods did not change the mineral contents (P ≥ 0.05). The free fatty acid content of the fillets did not change by the different precooking methods, while thiobarbituric acid (TBA) values increased for oven‐ and microwave‐cooked fillets and remained constant in the steam‐cooked samples. Conjugated diene and browning colour formation levels significantly increased in the oven‐baked fillets. Oven‐baking and microwave‐cooking marginally affected the fatty acid composition of the silver carp. On comparing the raw and precooked fillets, steam‐cooking was found to be the best precooking method on retaining nutritional constituents. |
| |
Keywords: | Fatty acid composition minerals oxidation precooking proximate composition silver carp |
|
|