Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectiv...

Fish is one of the foods that are favored and consumed by community. However, fish a perishable food commodity requires processing in order to minimize this problem. The unit CV. Brightfood Riung Gunung small-scale produces various kinds processed products using tuna (Thunnus sp) mackerel (Scomberomorus sp). Tuna commodities easily found many markets business so carry out activities these fish....

the concentrations of cadmium, nickel, lead, and zinc in the four commercial species; silver pomfret(pampus argenteus), king mackerel. (sc0l1l,beromorous commerson), (pomaclasys kaakan), and green tiger prawns (penaeus semisulcatus) were determined in the persian gulf all were collected from the bushir coast. the samples were digested by ultrapure .nitric acid, and then analyzed using the atomi...