Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract


ÖZOĞUL Y. , ÖZYURT G. , Boga E. K.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.89, ss.1481-1489, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 89 Konu: 9
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1002/jsfa.3612
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.1481-1489

Özet

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.