Loading...
Please wait, while we are loading the content...
Similar Documents
Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).
| Content Provider | Europe PMC |
|---|---|
| Author | Marimuthu, K. Thilaga, M. Kathiresan, S. Xavier, R. Mas, R. H. M. H. |
| Abstract | The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating. |
| Related Links | https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3614049&blobtype=pdf |
| ISSN | 00221155 |
| Volume Number | 49 |
| DOI | 10.1007/s13197-011-0418-9 |
| PubMed Central reference number | PMC3614049 |
| Issue Number | 3 |
| PubMed reference number | 23729859 |
| Journal | Journal of Food Science and Technology [J Food Sci Technol] |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2011-07-06 |
| Publisher Place | India |
| Access Restriction | Open |
| Rights License | © Association of Food Scientists & Technologists (India) 2011 |
| Subject Keyword | Snakehead fish Channa striatus Cooking methods Proximate composition Minerals |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
