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, sa.9, ss.1481-1489, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 9
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1002/jsfa.3612
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1481-1489
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

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.