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, vol.89, no.9, pp.1481-1489, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 89 Issue: 9
  • Publication Date: 2009
  • Doi Number: 10.1002/jsfa.3612
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1481-1489
  • Keywords: 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
  • Çukurova University Affiliated: Yes

Abstract

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.