Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata) |
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| Authors: | Amira Mnari B Sonia F Zaghbib Madiha Dhibi Hanene J Harzallah Samia Dabbou Mohamed El Cafsi Mohamed Hammami Abdelhamid Chaouch |
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| Affiliation: | 1. Laboratory of Physiology, 05/UR‐09/05 Physiologie et Ecophysiologie des Organismes Aquatiques, Faculty of Medicine, Monastir, Tunisia;2. UR05INRAP01, Etudes Physico‐chimiques des Milieux et Substances Naturels, Institut National de Recherche et d’Analyses Physico‐Chimique (INRAP), Sidi Thabet, Tunisia;3. Laboratory of Biochemistry, UR 03 ES 08 Human Nutrition and Metabolic Disorders, Faculty of Medicine, Monastir, Tunisia;4. Département de Biologie, 05/UR‐09/05 Physiologie et Ecophysiologie des organismes aquatiques, Faculté des Sciences de Tunis‐ El Manar, Tunisie |
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| Abstract: | 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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| Keywords: | Cooking ways farmed minerals content sea bream wild |
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