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논문 기본 정보

자료유형
학술저널
저자정보
Beibei Duan (Chungnam National University) Jung-Ah Shin (Chungnam National University) Ki-Teak Lee (Chungnam National University)
저널정보
한국식품저장유통학회 Food Science and Preservation 한국식품저장유통학회지 제25권 제4호
발행연도
2018.7
수록면
441 - 445 (5page)
DOI
10.11002/kjfp.2018.25.4.441

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초록· 키워드

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The nutritional properties of mackerel are strongly influenced by different cooking methods that can change its nutritional contents. In this study, we investigated the effects of two types of cooking method (i.e. baking and frying) on water-soluble vitamins (B1, B2, niacin, and folic acid), fat-soluble vitamins (A and E), cholesterol, β-carotene, and minerals (K, P, Mg, Se, and Zn) and on the proximate composition of mackerel. Compared to the baked fish, contents of vitamins A and B1 and cholesterol were reduced by 56.52%, 59.93%, and 33.40% (p<0.05), respectively, in the fried fish. On the other hand, vitamin E and folic acid contents in the fried fish were significantly higher than those in the baked fish (p<0.05). Furthermore, niacin was detected only in the baked fish and β-carotene was found in neither the baked fish nor the fried fish. There was also no significant difference in moisture content between baked and fried fish samples. The fat, carbohydrate, and crude ash contents in fried fish were higher than those in baked fish; however, protein content in fried fish was about 3.73% lower than that in baked fish. Since different cooking methods have different effects on the nutrients of mackerel, nutritional value of mackerel could be enhanced by selecting the suitable cooking method.

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Abstract
Introduction
Materials and methods
Results and discussion
References

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