Some commercial fish species in the different cooking methods and nutrient effect on some quality parameters in Turkey
Project no. 20293 · Status: Kapanmış · 2018
Summary
Fish and other seafood are important sources of high-quality proteins, vitamins (A, D, E and B12), health-promoting compounds such as selenium and iodine, caretenoids, as well as polyunsaturated fatty acids (eicosapentaenoic and docosahexaenoic) and + cardiac arrhythmias, cancer and it is very useful for hypertension and plays a very important role in maintaining neural functions and preventing some psychiatric disorders. Consumers interest in quality and safe food consumption is increasing day by day. Therefore, the scope of project is the most consumed cultured sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) trout (Rainbow trout), sardine (Sardina pilchardus) and Salmon (Salmo salar) cooked with the most preferred cooking methods by consumers and the effect of cooking methods on the fatty acid composition mercury of these fish has been determined.