[PDF][PDF] Effect of processing methods on nutritional and physico-chemical composition of fish: a review
B Abraha, H Admassu, A Mahmud… - MOJ Food Process …, 2018 - researchgate.net
… plants (Eri-fish processing plant and Eritrea Marine Product … amino acid composition.Further,
reports also indicated that … that cooking fish via grilling, microwave, steaming and frying …
reports also indicated that … that cooking fish via grilling, microwave, steaming and frying …
Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish (Clarias batrachus) Fillets
… using the superheated steam oven for 5 min with grilling mode (… In summary, superheated
steam is recommended for fish … Effects of cooking practices (boiling and frying) on the protein …
steam is recommended for fish … Effects of cooking practices (boiling and frying) on the protein …
Domestic cooking of muscle foods: Impact on composition of nutrients and contaminants
MMC Sobral, SC Cunha, MA Faria… - … Reviews in Food …, 2018 - Wiley Online Library
… Steaming relies on cooking with steam heat resulting from … of amino acids in cooked meat/fish
compared with the content … no significant effect on the amino acid composition of herring (…
compared with the content … no significant effect on the amino acid composition of herring (…
Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus) Fillets
JL Li, ZC Tu, XM Sha, LU Zhang, DR Lin… - Journal of Food …, 2017 - Wiley Online Library
… of six marine fishes, which are anchovy (Engraulis … and boiling, steaming, microwave
baking and grilling did not … However, in this study, different types of FAAs in the fried fish …
baking and grilling did not … However, in this study, different types of FAAs in the fried fish …
Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)
Z Momenzadeh, A Khodanazary, K Ghanemi - Journal of Food …, 2017 - Springer
… ), one of the most important marine fish species of Persian Gulf in … A content of steamed,
poached, microwaved fish, pan-fried … [18] showed that Mg content after frying, grilling, baking and …
poached, microwaved fish, pan-fried … [18] showed that Mg content after frying, grilling, baking and …
[PDF][PDF] Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods
V Nopiyanti, AS Fahmi, F Swastawati… - Food …, 2023 - researchgate.net
… and amino acid content in it was lower than boiled and steamed, … Effect of local processing
methods (boiling, frying and roasting) on the amino acid composition of four marine fishes …
methods (boiling, frying and roasting) on the amino acid composition of four marine fishes …
[PDF][PDF] Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets
… frying and grilling methods showed a significant reduction of DHA and EPA contents in all
fish fillets compared with steaming … The rate of consumption of marine fish, other marine prod…
fish fillets compared with steaming … The rate of consumption of marine fish, other marine prod…
Impact of different processing methods on proximate chemical compositions and nutritional contents of skipjack tuna (katsuwonus pelamis linnaeus, 1758)-Balaya fish
MRF Rukshana, UL Abdul Majeed… - 2021 - ir.lib.seu.ac.lk
… Furthermore, marine fish production totaled 415,49 MT, while … such as frying, grilling, baking,
steaming and boiling. These … content among the baked, grilled, boiled and steamed fish …
steaming and boiling. These … content among the baked, grilled, boiled and steamed fish …
[PDF][PDF] Effect of different cooking methods on physico-chemical and nutritional properties of Indian mackerel (Rastrelliger kanagurata).
PV Gaurat, JM Koli, BP Bhosale… - Journal of …, 2020 - researchgate.net
… Fish is an excellent protein source with high nutritive value due to a favourable essential
amino acid composition… , roasting, frying and grilling) improves hygienic quality of the fish by …
amino acid composition… , roasting, frying and grilling) improves hygienic quality of the fish by …
[HTML][HTML] Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)
G Tirtawijaya, MJ Lee, BFSP Negara, WH Cho… - Foods, 2021 - mdpi.com
… The moisture content of fried breaded shrimp [16] and fried gilthead sea bream [47] … amino
acid content of batter-fried fish in the deep-frying method indicated degradation of amino acids …
acid content of batter-fried fish in the deep-frying method indicated degradation of amino acids …