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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 89 Issue: 9
  • Publication Date: 2009
  • Doi Number: 10.1002/jsfa.3612
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.1481-1489

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.