Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets
The aim of this study was to evaluate the effect of cooking on the content of minerals and vitamins yellow fin seabream fillets on the baking process. In this study fillets of yellow fin seabream (Acanthopagrus latus) with three methods include steaming, frying and grilling the (grill a) the amount of vitamins (a and E) and minerals (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, sodium) was conducted with a sample of crude compared Grdyd.bray measured amounts of vitamin and mineral content Vitamins high performance liquid chromatography (HPLC) method for measuring atomic absorption spectrophotometry was used minerals. The comparison of all the minerals in samples cooked with raw samples, showed no significant changes (p˂0 /05).The content of vitamin A in the cooked samples, compared to the raw samples decreased significantly (p˂0 /05).the lowest amount of vitamin A were observed in fried samples (66/0 ± 6/7 mg/100gr wet weight ) (p˂0 /05). The content of vitamin E in all cooked samples, compared to the raw samples decreased significantly (p˂0 /05)and the lowest levels of vitamin E was observed in grilled samples (02/0 ± 293/0 mg/100gr wet weight). The results showed that three cooking methods including steamin and grilling and frying caused a insignificant change in mineral content but effect of these three methods of cooking on the content of vitamin a and E in fish fillets yellowfin seabream (Acanthopagrus latus) was different.
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Format: | Journal Contribution biblioteca |
Language: | Persian |
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2017
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Subjects: | Acanthopagrus latus, Yellowfin Seabream, Methods of cooking fish, Minerals, Vitamin A, Vitamin E, Phosphorus, Potassium, Magnesium, Calcium, Zinc, Copper, |
Online Access: | http://hdl.handle.net/1834/12333 |
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dig-aquadocs-1834-123332021-05-19T06:46:43Z Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets Alipoor, D. Javaheri Baboli, M. Roomiani, L. Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper The aim of this study was to evaluate the effect of cooking on the content of minerals and vitamins yellow fin seabream fillets on the baking process. In this study fillets of yellow fin seabream (Acanthopagrus latus) with three methods include steaming, frying and grilling the (grill a) the amount of vitamins (a and E) and minerals (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, sodium) was conducted with a sample of crude compared Grdyd.bray measured amounts of vitamin and mineral content Vitamins high performance liquid chromatography (HPLC) method for measuring atomic absorption spectrophotometry was used minerals. The comparison of all the minerals in samples cooked with raw samples, showed no significant changes (p˂0 /05).The content of vitamin A in the cooked samples, compared to the raw samples decreased significantly (p˂0 /05).the lowest amount of vitamin A were observed in fried samples (66/0 ± 6/7 mg/100gr wet weight ) (p˂0 /05). The content of vitamin E in all cooked samples, compared to the raw samples decreased significantly (p˂0 /05)and the lowest levels of vitamin E was observed in grilled samples (02/0 ± 293/0 mg/100gr wet weight). The results showed that three cooking methods including steamin and grilling and frying caused a insignificant change in mineral content but effect of these three methods of cooking on the content of vitamin a and E in fish fillets yellowfin seabream (Acanthopagrus latus) was different. Published 2018-03-11T14:36:20Z 2018-03-11T14:36:20Z 2017 Journal Contribution Refereed 1026-1354 http://hdl.handle.net/1834/12333 fa http://isfj.areo.ir/ pp.79-88 Iran |
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Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper |
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Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper Alipoor, D. Javaheri Baboli, M. Roomiani, L. Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
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The aim of this study was to evaluate the effect of cooking on the content of minerals and vitamins yellow fin seabream fillets on the baking process. In this study fillets of yellow fin seabream (Acanthopagrus latus) with three methods include steaming, frying and grilling the (grill a) the amount of vitamins (a and E) and minerals (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, sodium) was conducted with a sample of crude compared Grdyd.bray measured amounts of vitamin and mineral content Vitamins high performance liquid chromatography (HPLC) method for measuring atomic absorption spectrophotometry was used minerals. The comparison of all the minerals in samples cooked with raw samples, showed no significant changes (p˂0 /05).The content of vitamin A in the cooked samples, compared to the raw samples decreased significantly (p˂0 /05).the lowest amount of vitamin A were observed in fried samples (66/0 ± 6/7 mg/100gr wet weight ) (p˂0 /05). The content of vitamin E in all cooked samples, compared to the raw samples decreased significantly (p˂0 /05)and the lowest levels of vitamin E was observed in grilled samples (02/0 ± 293/0 mg/100gr wet weight). The results showed that three cooking methods including steamin and grilling and frying caused a insignificant change in mineral content but effect of these three methods of cooking on the content of vitamin a and E in fish fillets yellowfin seabream (Acanthopagrus latus) was different. |
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Journal Contribution |
topic_facet |
Acanthopagrus latus Yellowfin Seabream Acanthopagrus latus Methods of cooking fish Minerals Vitamin A Vitamin E Phosphorus Potassium Magnesium Calcium Zinc Copper |
author |
Alipoor, D. Javaheri Baboli, M. Roomiani, L. |
author_facet |
Alipoor, D. Javaheri Baboli, M. Roomiani, L. |
author_sort |
Alipoor, D. |
title |
Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
title_short |
Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
title_full |
Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
title_fullStr |
Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
title_full_unstemmed |
Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets |
title_sort |
effects of different methods of cooking on mineral and vitamin (a and e) content of yellow fin sea bream (acanthopagrus latus) fish fillets |
publishDate |
2017 |
url |
http://hdl.handle.net/1834/12333 |
work_keys_str_mv |
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