Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking

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dc.contributor.authorUnusan, Nurhan
dc.date.accessioned2020-03-26T17:17:05Z
dc.date.available2020-03-26T17:17:05Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractChanges in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven-cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave-cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven-cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n-3 and n-6 contents.en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01354.xen_US
dc.identifier.endpage1093en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1087en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1365-2621.2006.01354.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21256
dc.identifier.volume42en_US
dc.identifier.wosWOS:000249011900010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectamino acidsen_US
dc.subjectconventional ovenen_US
dc.subjectfatty acidsen_US
dc.subjectmicrowave ovenen_US
dc.subjectproximate analysesen_US
dc.subjectrainbow trouten_US
dc.titleChange in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cookingen_US
dc.typeArticleen_US

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