Kamal Ghanemi
Department of Marine Chemistry, Faculty of Marine Science, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
[ 1 ] - Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)
This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was a...
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