Document Detail

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).
MedLine Citation:
PMID:  24741166     Owner:  NLM     Status:  PubMed-not-MEDLINE    
The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.
Harun Uran; Nalan Gokoglu
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Publication Detail:
Type:  Journal Article     Date:  2011-10-11
Journal Detail:
Title:  Journal of food science and technology     Volume:  51     ISSN:  0022-1155     ISO Abbreviation:  J Food Sci Technol     Publication Date:  2014 Apr 
Date Detail:
Created Date:  2014-04-17     Completed Date:  2014-04-17     Revised Date:  2014-04-21    
Medline Journal Info:
Nlm Unique ID:  0056471     Medline TA:  J Food Sci Technol     Country:  India    
Other Details:
Languages:  eng     Pagination:  722-8     Citation Subset:  -    
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