title: Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).
abstract: In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods.
authors.affiliation: Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Hedayat
authors.initials: H
authors.lastname: Hosseini
authors.forename: Maryam
authors.initials: M
authors.lastname: Mahmoudzadeh
authors.forename: Masoud
authors.initials: M
authors.lastname: Rezaei
authors.forename: Leila
authors.initials: L
authors.lastname: Mahmoudzadeh
authors.forename: Ramin
authors.initials: R
authors.lastname: Khaksar
authors.forename: Nader Karimian
authors.initials: NK
authors.lastname: Khosroshahi
authors.forename: Aria
authors.initials: A
authors.lastname: Babakhani
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D003530:Cyprinidae; D004041:Dietary Fats / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D006358:Hot Temperature; D008903:Minerals / Q000032:analysis*; D009753:Nutritive Value; D017747:Seafood / Q000032:analysis*; D014815:Vitamins / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D008903:Minerals; D014815:Vitamins
keywords: Cooking method; Fatty acids; Kutum roach; Minerals; Nutritional quality indices; Vitamins