Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus )

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus )

This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet ( Mullus barbatus ). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number...

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Bibliographic Details
Main Authors: Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
lipid quality
nutritional indices
barbecue-grilling
oven-cooking
frying
microwaving
boiling
mediterranean fish
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Different-Cooking-Methods-on-Lipid-Content-and-Fatty-Acid-Profile-of-Red,159651,0,2.html
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http://journal.pan.olsztyn.pl/Effect-of-Different-Cooking-Methods-on-Lipid-Content-and-Fatty-Acid-Profile-of-Red,159651,0,2.html

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