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Effect of different precooking methods on chemical composition and lipid damage of silver carp ( Hypophthalmichthys molitrix ) muscle
Author(s) -
Naseri Mahmood,
Rezaei Masoud,
Moieni Sohrab,
Hosseni Hedayat,
Eskandari Soheil
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02349.x
Subject(s) - silver carp , hypophthalmichthys , food science , chemistry , steaming , microwave oven , thiobarbituric acid , chemical composition , browning , fish <actinopterygii> , biology , antioxidant , biochemistry , lipid peroxidation , fishery , microwave , physics , quantum mechanics , organic chemistry
Summary The influence of three precooking methods (steaming, oven‐baking and microwave‐cooking) on the chemical composition and lipid quality of silver carp fillets was evaluated. The changes in protein, fat and moisture were found to be significant for all the treatments ( P ≤ 0.05). The iron content in the samples subjected to steam‐cooking increased; however, the other precooking methods did not change the mineral contents ( P ≥ 0.05). The free fatty acid content of the fillets did not change by the different precooking methods, while thiobarbituric acid (TBA) values increased for oven‐ and microwave‐cooked fillets and remained constant in the steam‐cooked samples. Conjugated diene and browning colour formation levels significantly increased in the oven‐baked fillets. Oven‐baking and microwave‐cooking marginally affected the fatty acid composition of the silver carp. On comparing the raw and precooked fillets, steam‐cooking was found to be the best precooking method on retaining nutritional constituents.