JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.89, no.9, pp.1481-1489, 2009 (Journal Indexed in SCI)
Article / Article
Title of Journal :
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
natural antioxidant, fatty acids, cooking methods, reheating, sea bream, TROUT ONCORHYNCHUS-MYKISS, PROXIMATE COMPOSITION, CHEMICAL-COMPOSITION, LIPID OXIDATION, SPARUS-AURATA, MUSCLE-TISSUE, FISH, STABILITY, CHOLESTEROL, LINNAEUS
BACKGROUND: The effects of rosemary extract on the fatty acid profile of sea bream fillets cooked by different methods (oven baking, grilling and pan frying) as well as the effects of different reheating methods (microwave and conventional oven) on the fatty acid composition of fish after frozen storage for 4 months were investigated.