Volume 8, Issue 3 (2019)
JFST 2019, 8(3): 127-135 |
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Chari-Aliabadi S, Saeedifar F, Akrami R. Effects of cooking methods on the heavy metals, fillet proximate composition and fatty acid composition of Roach (Rutilus rutilus caspicus). JFST 2019; 8 (3) :127-135
URL: http://jfst.modares.ac.ir/article-6-20777-en.html
URL: http://jfst.modares.ac.ir/article-6-20777-en.html
1- Azadshahr Branch, Islamic Azad University
2- Islamic Azad University, Azadshahr Branch , akrami.aqua@gmail.com
2- Islamic Azad University, Azadshahr Branch , akrami.aqua@gmail.com
Abstract: (2210 Views)
Aims Fish is a potential source of vitamins and minerals and the cooking method an important role on the final content of nutrients in fish. The aim of this study was to the effects of different cooking methods on the heavy metals, fillet proximate composition and fatty acid composition of Roach (Rutilus rutilus) fillet.
Materials & Methods Four cooking method such as deep frying, baking, steaming and microwave cooking were applied on fillet. Determination of the remaining heavy metals of the samples were carried out using atomic absorption.The proximate composition was assessed using the standard methods. To measure the composition of fatty acids, Gas-chromatography method (GC) was applied.
Findings The results showed that the all treated sample had significant decrease in moisture (frying) and ash (microwave) and significant increase in fat (frying) and protein (baking). The polyunsaturated fatty acids (PUFA), ω-3 fatty acids as well as EPA/DHA content increased in baked samples in comparison to raw fish fillets and other coocked, although there were no significant was observed. The frying process caused a significant increase in lead concentration content. While, the steaming significantly decreasedcadmium and lead heavy metals concentration in comparison to raw fish fillets and other cooked.
Conclusion Considering the increasing of PUFA and ω-3/ω-6 ratio in baked-cooked and losses of heavy metals in steamed, the baking and steaming are the best cooking method for a healthy consumption of Roach.
Materials & Methods Four cooking method such as deep frying, baking, steaming and microwave cooking were applied on fillet. Determination of the remaining heavy metals of the samples were carried out using atomic absorption.The proximate composition was assessed using the standard methods. To measure the composition of fatty acids, Gas-chromatography method (GC) was applied.
Findings The results showed that the all treated sample had significant decrease in moisture (frying) and ash (microwave) and significant increase in fat (frying) and protein (baking). The polyunsaturated fatty acids (PUFA), ω-3 fatty acids as well as EPA/DHA content increased in baked samples in comparison to raw fish fillets and other coocked, although there were no significant was observed. The frying process caused a significant increase in lead concentration content. While, the steaming significantly decreased
Conclusion Considering the increasing of PUFA and ω-3/ω-6 ratio in baked-cooked and losses of heavy metals in steamed, the baking and steaming are the best cooking method for a healthy consumption of Roach.
Article Type: Original Research |
Subject:
Seafood technology
Received: 2018/05/13 | Published: 2020/05/13
Received: 2018/05/13 | Published: 2020/05/13
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