Effect of Different Cooking Methods on Minerals,Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss) |
| |
| Authors: | Nader Karimian-Khosroshahi Masoud Rezaei Ramin Khaksar Maryam Mahmoudzadeh |
| |
| Affiliation: | 1. Department of Food and Drug, Tabriz University of Medical Sciences, Tehran, Iran;2. Department of Fisheries, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran;3. Department of Food Sciences and Technology, National Nutrition and Food TechnologyResearch Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran |
| |
| Abstract: | In this study, the influence of four cooking methods (baking, boiling, microwaving, and frying) on the nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents, and nutritional quality indices of rainbow trout were investigated (i.e., before and after cooking treatments). In all samples, there was reduction of total n-3 than raw fish fillets. Considering overall nutritional quality indices, vitamin, and mineral contents; baking and boiling were the best cooking methods among other methods used in this study. |
| |
| Keywords: | Cooking method Rainbow trout Fatty acids Nutritional value Vitamins Minerals |
|
|
