The effects of boiling, frying, and roasting methods on nutrients and properties some of
marine fishes were studies. AOAC official methods were used for the analyses of the …

The effects of different cooking methods (boiling, frying and roasting) on proximate
composition of the fish Carangoides malabaricus were investigated. The mean content of …

In this study, changes in some quality parameters of fish chips produced from sand smelt
(Atherina boyeri, RISSO 1810) during storage period (at-18 o C for 6 months) were …

Fish has been widely used as an excellent source of animal protein and other nutrients. It
functions to prevent human beings from variety of diseases all over the world. Through …

This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles,
vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp …

Fish Platycephalus indicus usually are consumed by southern people in Iran. The present
study assessed the effect of processing on proximate compositions in the fillets of P. indicus …

This study aimed to examine the effects of different packaging methods on some quality
criteria of marinated fish. The heads and bones of the fish studied were removed and the fish …

Influence of convection oven cooking and superheated steam oven cooking on proximate,
fatty acid profile, and amino acid composition of catfish (Clarias batrachus) fillets were …

Sažetak The importance of fish in a healthy diet is to be attributed to its low energy value,
high content of proteins and essential minerals, and favourable lipid composition. Since …

The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore,
knowledge of their chemical composition can help in the development of functional foods. In …