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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.7
- 수록면
- 441 - 445 (5page)
- DOI
- 10.11002/kjfp.2018.25.4.441
이용수
초록· 키워드
오류제보하기
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.
목차
Abstract
Introduction
Materials and methods
Results and discussion
References
참고문헌 (14)
참고문헌 신청
[학술지(정기간행물)] - De Vries DA / 1990 / Age and growth of king and Spanish mackerel larvae and juveniles from the Gulf of Mexico and US South Atlantic Bight / Environ Biol Fishes 29 : 135 ~ 143
[학술지(정기간행물)] - Luzia LA / 2003 / The influence of season on the lipid profiles of five commercially important species of Brazilian fish / Food Chem 83 : 93 ~ 97
[학술지(정기간행물)] - Ozden O / 2008 / Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex) / Int J Food Sci Nutr 59 : 545 ~ 557
[학술지(정기간행물)] - Watanabe T / 1997 / Trace minerals in fish nutrition / Aquaculture 151 : 185 ~ 207
[학술지(정기간행물)] - Brown DA / 2000 / Structure and function of sphingolipid- and cholesterol-rich membrane rafts / J Biol Chem 275 : 17221 ~ 17224
[학술지(정기간행물)] - Luzia LA / 2003 / The influence of season on the lipid profiles of five commercially important species of Brazilian fish / Food Chem 83 : 93 ~ 97
[학술지(정기간행물)] - Ozden O / 2008 / Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex) / Int J Food Sci Nutr 59 : 545 ~ 557
[학술지(정기간행물)] - Watanabe T / 1997 / Trace minerals in fish nutrition / Aquaculture 151 : 185 ~ 207
[학술지(정기간행물)] - Brown DA / 2000 / Structure and function of sphingolipid- and cholesterol-rich membrane rafts / J Biol Chem 275 : 17221 ~ 17224
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