… 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 …

… 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 …

… 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 …

… 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 …

… Morgan as marine fish were collected from Benha fish market… of nutritional value through
amino acids destruction, protein … effect of different cooking methods; frying, grilling, steaming …

… treatments such as steaming, frying, roasting, grilling, boiling, … ) than the other amino acids
recorded in this study. These … This study assessed the effect of boiling, steaming, and oven-…

… , essential fatty acids, and amino acids, fish species have … As such, boiling, grilling, frying,
steaming, spicing and raw … effects of cooking methods, including boiling, frying, steaming, …

… Taurine, another amino acid present in fish protein have … aims to investigate the effect of
boiling, frying and smoking, … Steamed fish compared to boiled fish had significantly (P ˃ 0.05) …

… to process the fish: boiling, frying in sunflower oil and grilling. … Due to the need for essential
amino acids [10] – boiled fish is … with boiling steam and water, the moisture content in fish in …

… The purpose of this study was to ascertain the effect of the cooking process, they are frying,
… Eff ect of frying, grilling, and steaming on amino acid composition of marine fi shes. Journal of …