Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran

Aberoumand, Ali; Ziaei-Nejad, Saeed

doi:10.24925/turjaf.v3i11.891-893.385

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…Some evidence is contradicting, so it is important to consider several factors when looking at results. In terms of microwaving and grilling, this has increased greatly in recent years and is not as harsh as it once was, thus outdating some of the previous studies conducted decades ago [ 227 ]. Moreover, some studies reported large changes to the PUFA and SFA as well as n-6/n-3 PUFA ratios after thermal processing and cooking, which contradicts other studies that have failed to see any major effects of the different cooking methods on fish fatty acid composition [ 228 ].…”

Section: The Effects Of Thermal Processing—cooking On the Bio-functio...mentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way.

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Section: The Effects Of Thermal Processing—cooking On the Bio-functio...mentioning

confidence: 99%

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

et al. 2022

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“…This high protein in fried fish was also reported by Aberoumand and Ziaei Nejad. 22 It is clear that protein decreased in the frozen samples. In this study, frozen storage reduced the protein content in frozen fish.…”

Section: Resultsmentioning

confidence: 97%

Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)

Aberoumand,

Abiyavi,

Fardaei

et al. 2024

Natural Product Communications

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Objective/Background: Oncorhynchus mykiss is the most popular type of freshwater fish consumed by Iranians. It has delicious taste and high nutritional value. The purpose of processing and preserving fish is to get it to the end consumer in a good, usable condition. Methods: This study is a descriptive study that compares and determines the analysis results of proximate, protein, and fat between fresh and processed fish using the standard method of AOAC and compares the analysis of this study with that of other studies. The effect of the processing methods’ nutritional composition is determined. In addition to fresh fish, 5 treatments are used for the 5 different methods of fish processing. Results: The fresh fish and the different processed samples were analyzed by standard AOAC methods, and their pH was measured. After analyzing the macronutrient compounds of different samples, the energy values were then calculated in kcal. The moisture content ranged from 72.50% for fresh fish to 19.50% for frozen fish, while the fat content ranged from 8.09% for fresh fish to 64.47% for frozen fish. The ash contents were found to range from 4.82% to 5.82%, while the protein contents were found to range from 10.47% to 13.59%. The results showed that quick freezing of fish preserved nutrients with a high percentage of energy. This sample was recommended for consumption, followed by samples thawed in oven and in hot water. The fried and boiled samples were in the next stages of quality and energy values. Conclusions: Because the fat content of this type of fresh fish is high, and if fish feed and its nutrition are protein materials with high biological value, it will be useful to increase the percentage of meat protein for it to grow.

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“…Kandungan abu dalam suatu bahan pangan dapat menunjukkan kandungan mineral di dalamnya (Kasim et al, 2018). Peningkatan kadar abu disebabkan oleh adanya penurunan kandungan air dalam snack bar yang dapat meningkatkan kadar abu (Aberoumand & Ziaei-nejad, 2015;Sarastuti & Yuwono, 2015). Hasil analisis menunjukkan bahwa kandungan abu tertinggi adalah snack bar F3 dengan perbandingan pisang raja dan kedelai 70:30, yaitu sebesar 4,02 g. Hal ini disebabkan oleh semakin tinggi konsentrasi kedelai, maka semakin tinggi kandungan kalsium dalam snack bar, dimana dalam 100 g kedelai mengandung 222 mg kalsium, sehingga kadar abu juga semakin meningkat (Waspadji et al, 2010).…”

Section: Analisis Dataunclassified

Komposisi Proksimat, Kandungan Kalsium dan Karakteristik Organoleptik Snack Bar Pisang Raja dan Kacang Kedelai Sebagai Alternatif Makanan Selingan Balita

Ummah

Probosari

Anjani

et al. 2020

J.Wart.Industri.Has.Pertan.

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Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran

Cited by 5 publications

References 15 publications

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)

Komposisi Proksimat, Kandungan Kalsium dan Karakteristik Organoleptik Snack Bar Pisang Raja dan Kacang Kedelai Sebagai Alternatif Makanan Selingan Balita

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