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dc.contributor.authorHedayatifard, M.
dc.contributor.authorMiri, S.M.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-03-12T13:16:47Z
dc.date.available2018-03-12T13:16:47Z
dc.date.issued2017
dc.identifier.issn1026-1354
dc.identifier.urihttp://hdl.handle.net/1834/12416
dc.description.abstractLipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (P<0.05). All of cooking methods increased oxidative indices, but frying increased PV (by 4.66 meqO2/kg) and had a lower decreasing on TBA (by 0.525 mgMDA/Kg) and cooking by microwave had higher increasing on FFA (by 1.99 %). In addition, during salting process UFA, PUFA and ω-6 fatty acids were increased but total high chains of EPA+DHA and Polyen Index (PI) were decreased (P<0.05) that showed the salting effect on them, while had no effect on ω-3 (P>0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (P<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (P<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (P<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage.en_US
dc.language.isofaen_US
dc.relation.urihttp://isfj.areo.ir/en_US
dc.subject.otherCtenopharyngodon idellaen_US
dc.subject.otherFilletsen_US
dc.titleChanges of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cookingen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue4en_US
dc.bibliographicCitation.titleIranian Scientific Fisheries Journalen_US
dc.bibliographicCitation.volume26en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.57-72en_US
dc.subject.asfaCookingen_US
dc.subject.asfaFatty acidsen_US
dc.subject.asfaGrass-Carpen_US
dc.subject.asfaSalted fishen_US
dc.subject.asfaOxidationen_US
dc.subject.asfaCompositionen_US
dc.subject.asfaMethodsen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:26Z


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