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Effects of Cooking Methods and Temperatures on Nutritional and Quality Characteristics of Anchovy (Engraulis Encrasicholus)

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dc.contributor.author Uran, Harun
dc.contributor.author Gökoğlu, Nalan
dc.date 2014-12-16
dc.date.accessioned 2014-12-16T12:57:31Z
dc.date.available 2014-12-16T12:57:31Z
dc.date.issued 2014-04
dc.identifier.citation Uran, H., Gökoğlu, N. (2014) Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). Journal of Food Science and Technology. 51(4):722–728. tr_TR
dc.identifier.uri http://hdl.handle.net/20.500.11857/326
dc.description.abstract The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy. tr_TR
dc.language.iso eng tr_TR
dc.publisher Journal of Food Science and Technology tr_TR
dc.rights info:eu-repo/semantics/embargoedAccess tr_TR
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Anchovy tr_TR
dc.subject Cooking tr_TR
dc.subject Quality tr_TR
dc.subject Nutrients tr_TR
dc.title Effects of Cooking Methods and Temperatures on Nutritional and Quality Characteristics of Anchovy (Engraulis Encrasicholus) tr_TR
dc.type Article tr_TR


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