effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)

In this study, the effects of frying, oven-baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in th...

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Veröffentlicht in:	International journal of food science & technology 2007-07, Vol.42 (7), p.874-879
1. Verfasser:	Tokur, Bahar
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cooking Cooking methods Fish and seafood industries Food industries free fatty acid Fundamental and applied biological sciences. Psychology peroxide values proximate composition thiobarbituric acid trout
Online-Zugang:	Volltext
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