True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

Badiani, Anna; Stipa, Sandra; Bitossi, F.; Pirini, Maurizio; Bonaldo, Alessio; Gatta, Pier Paolo; Rotolo, Magda; Testi, Silvia

doi:10.1016/j.lwt.2012.06.026

Cited by 21 publications

(20 citation statements)

References 22 publications

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“…In this study, retention of DHA and EPA in all steamed fish fillets was within the proposed range of 71-85% 39 . The trend of TRVs of DHA and EPA in the studied fish fillets was also in agreement with the previous study 9 , where baking in aluminium foil method showed the highest TRVs of DHA and EPA in European sea bass while oven and microwave heating had the lowest TRVs of DHA and EPA. However, more studies are needed for further investigation of these cooking methods on retention of DHA and EPA in other pelagic and demersal fish.…”

Section: Retention Of Total Fatty Acids Dha and Epa In Cooked Fish supporting

confidence: 92%

“…9. Briefly, each seasoned fish sample was wrapped with 10 × 10 in of aluminium foil and baked using a preheated electrically operated Convotherm oven set at 180°C, up to a final internal temperature of 75°C as measured using a digital thermocouple for 30 min.…”

Section: Baking In Foilmentioning

confidence: 99%

“…A previous study reported that baking and steaming have little influence on fatty acid composition in the fish species 18 . It was also hypothesized that baking could be a cooking technique that involves a mild heating rate with moderate cooking yield 9 . In addition, DHA and EPA content in steamed and oven-baked fish were significantly higher (p < 0.05) than deep-fried fish 34 .…”

Section: Retention Of Total Fatty Acids Dha and Epa In Cooked Fish mentioning

confidence: 99%

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Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Choo¹,

Azlan²,

Khoo³

2018

ScienceAsia

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Changes in total fatty acids in fillets of yellowstripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying of Japanese threadfin bream fillet significantly increased the total saturated fatty acid (955 mg/100 g) compared with the other cooking methods (499-612 mg/100 g). Baking in foil showed a significantly lower retention of total monounsaturated fatty acid in all fish fillets compared to the raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention of DHA + EPA (mg/100 g) in yellowstripe scad fillet was found to be the highest by applying steaming method (112) compared to the raw fillet (119), followed by baking in foil (108), grilling (99), and deep frying (93). Steaming and baking in foil methods were able to retain the DHA and EPA content in the cooked fillets of all types of the studied fish compared to raw fillet. Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. The effect of different cooking methods was found to be significantly associated with the true retention values of DHA and EPA. In conclusion, steaming and baking in foil would be the best cooking methods for retention of DHA and EPA in yellowstripe scad fillet.

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Section: Retention Of Total Fatty Acids Dha and Epa In Cooked Fish supporting

confidence: 92%

Section: Baking In Foilmentioning

confidence: 99%

Section: Retention Of Total Fatty Acids Dha and Epa In Cooked Fish mentioning

confidence: 99%

See 1 more Smart Citation

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Choo¹,

Azlan²,

Khoo³

2018

ScienceAsia

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“…Except microwave that had no significant effect on Ca content, other cooking methods increased significantly (P>0.05). Badiani et al [10] reported that the Ca content of European sea bass did not altered upon cooking. In our study, except frying that had no significant effect on Mg content, other cooking methods increased significantly (P>0.05).…”

Section: Mineral Contentsmentioning

confidence: 99%

“…[10] Vitamin A (Retinol) and vitamin D (Calciferol) are from fat soluble vitamins. Vitamin A is necessary for visual system in humans and vitamin D plays an important role at the maintenance of normal blood levels of calcium and phosphate, bone formation, and remodeling in higher vertebrates3eq.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

Karimian-Khosroshahi

Hosseini

Rezaei

et al. 2016

International Journal of Food Properties

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In this study, influence of four cooking methods (baking, boiling, microwaving and frying) on nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents and nutritional quality indices (NQI) of rainbow trout were investigated (i.e., before and after cooking treatments). All treated samples showed reduction of total n-3than raw fish fillets. Considering overall Nutritional Quality Indices, vitamin and mineral contents; baking and boiling were the best cooking methods among other methods used in this study. Downloaded by [University of Otago] at 07:50 27 July 2015 A c c e p t e d M a n u s c r i p t 2

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Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.

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True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

Cited by 21 publications

References 22 publications

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

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