research product . 2013

Effect of different heating treatments and kind of filling media on the amounts of some mineral elements (iron, zinc, copper, calcium and sodium) of silver carp (Hypopthalmichthys molitrix) during canning

Naseri, Mahmood; Jalili, Seyed Hassan; Rezaei, Masoud; Moradi, Yazdan; Koochakian Saboor, Anoosheh; Lagzaei, Farahnaz; Vatandoost, Mahmood; Noogani, Fatemeh; Kamali, Sogra; Fahim, Afshin;
Persian
  • Published: 01 Jan 2013
  • Publisher: Iranian Fisheries Science Research Institute
Abstract
In this study, first, the influence of three precooking methods (steaming, oven-baking and microwave-cooking) on the contents of mineral elements-copper, zinc, iron, calcium and sodium-of silver carp (Hypophthalmichthys molitrix) was evaluated. Determination results of evaluated elements in raw fish and cooked samples were in range 3.05 to 4.19 for copper, 71.45 to 82.85 for zinc, 32.18 to 40.70 for iron, 425.6 to 529.46 and 315.5 to 534.76 for calcium. Results showed different precooking treatments had no significant effects on the amounts of mineral elements such as copper, zinc, calcium and sodium. The Iron content in the samples subjected to microwave cookin...
Subjects
Medical Subject Headings: food and beveragesfungi
free text keywords: Chemistry, Fisheries
Communities
Fisheries and Aquaculture Management
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