Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon
Noël Tenyang, Ludovine Ateufack Mawamba, Roger Ponka, ABAZIDI MAMAT, Bernard Tiencheu, Hilaire Macaire Womeni
Abstract
TBARS) were increased. Iodine value of all treated samples was significantly (P < 0.05) decreased. The combined treatments (frying + boiling and smoking + boiling) negatively affected the lipid quality of fish. Boiling caused significant losses in the mineral contents of fish while smoking treatment led to an important increase of its mineral contents. Steaming appeared to be the best processing method for cooking fish concerning the lipid stability.
Topics & Concepts
SteamingTBARSProximateFood scienceThiobarbituric acidChemistryFish <Actinopterygii>Composition (language)Peroxide valueBiologyAntioxidantBiochemistryLipid peroxidationFisheryLinguisticsPhilosophyAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality