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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 decreased cadmium 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.

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To Aims salt reduction and investigation, the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the nutrition quality and sensory assessment of fish sauce from Common Kilka (Clupeonella cultriventris) with substituting NaCl by KCl at 0%, 25%, and 50% concentration was produced during 45 days of fermentation at 37±2 C^o. The proximate composition, free amino acid profile, profile, groups, and rate of the total amino acid (TAA), indices including acid amine score, chemical score, essential amino acid (EAA) index, biological value (BV) and protein efficiency rate (PER) as well as sensory assessment, was investigated. The increase of KCl concentration led to a decrease in the sum of essential free amino acids. The most abundant amino acid in the level of 100% NaCl and 25% KCl was glutamic acid as well in the level of 50% KCl was Lysine. The highest sum of EAA and rate of EAA to TAA respectively in the level of 25 and 50% KCl recorded. Phenylalanine, Methionine, and Threonine were identified as limiting amino acids in produced fish sauces. Fish sauce with 25% KCl concentration contained a higher amount of EAA index, BV, and PER than other samples. According to sensory assessment, levels of 100% NaCl and 24% KCl were accepted by the panelists. In Conclusion, due to partly improvement in nutrition quality as well as acceptable sensory, would suggest that NaCl replaces by KCl in 25% concentration in the production of common Kilka fish sauce.

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The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others.  Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples.

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Omega-3 polyunsaturated fatty acids (ω-3PUFAs) have gained increasing interest in recent years due to their beneficial effects in maintaining heart health and regulating blood pressure, improving brain function, strengthening memory, and reducing depression. Fish and algae are known as the main sources of ω-3PUFAs. In the meantime, extracting fish oil from less-exploited species or fish waste not only creates higher added value, but also reduces environmental pollution caused by the process of disposal of fishery waste. In this study, the most common methods of oil extraction from marine sources, such as solvent-based methods (Soxhlet, Bligh and Dyer, and Folch Methods), supercritical fluid extraction (SFE) and enzymatic hydrolysis, along with their advantages and disadvantages, were investigated. Among them, Soxhlet extraction provides a high yield of lipids; Of course, choosing the right solvent is the most important factor in the effective extraction of lipids. However, continuous heating at the boiling temperature could lead to lipid oxidation and degradation of heat liable compounds. Therefore, development of alternative extraction and purification methods based on the use of green technologies and the sustainability principles, avoiding the use of organic solvents and high temperatures, is needed in order to produce omega-3 polyunsaturated fatty acids of higher purity and quality. Supercritical fluid extraction with environment-friendly solvents and enzymatic hydrolysis are the most promising green technologies for extracting fish oil, whereas pressurized extractions are suitable for extracting microalgae oil.

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The aim of this research was to produce low-fat and functional fish nuggets using the inulin prebiotic. In this study, inulin was used at concentrations of 0%, 1.5%, 3%, and 4.5% to enrich the fish nuggets. The results showed that increasing the concentration of inulin led to a reduction in fat content in the fish nuggets, with the greatest reduction observed in the treatment containing 4.5% inulin (T3). Additionally, the quality attributes of the fish nuggets, including moisture content, cooking loss, and shrinkage, were improved with the use of inulin. Higher concentrations of inulin resulted in a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*) during both pre-frying and final frying step. Inulin also improved the textural properties of the nuggets, such that with increasing inulin concentration, hardness, cohesiveness, chewiness, and gumminess decreased, while springiness and resilience increased. This study demonstrated that enriching fish nuggets with 4.5% inulin can effectively reduce fat content and enhance the quality of fried fish nuggets.