publication . Article . 2017

Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio

Askary Sary A., Askary Sary A.,; S. Hosseini Nezhad; M. Chelemal Dezfoul Nezhad; M. Velayatzadeh;
Open Access Persian
  • Published: 01 Nov 2017 Journal: Bihdāsht-i Mavādd-i Ghaz̠āyī, volume 7, issue 3, pages 61-76 (issn: 2228-7647, eissn: 2476-6968, Copyright policy)
  • Publisher: Islamic Azad University, Tabriz Branch
This study was performed to evaluate the effect of different cooking methods on the level of iron, copper, zinc, and nickel in the muscle of Cyprinus carpio. For this purpose, 75 samples of fish with different sizes were obtained from Azadegan Aquaculture Center in Ahvaz. The samples were digested through the wet-digestion method and the concentrations of the essential elements were measured by Atomic Absorption Spectrophotometer. According to the results, fried and steamed samples had the highest (3.54±0.31 mg/100g wet weight) and lowest (1.64±0.11 mg/100g wet weight) concentration of iron. The highest and lowest concentration of zinc was recorded in the fried ...
free text keywords: Cyprinus carpio, Methods of Cooking, Trace elements, Muscle, Fish, lcsh:Food processing and manufacture, lcsh:TP368-456
European Marine Science
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