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DETERMINING THE EFFECT OF DIFFERENT COOKING METHODS ON THE NUTRITIONAL COMPOSITION OF SALMON (SALMO SALAR) AND CHILEAN JACK MACKEREL (TRACHURUS MURPHYI) FILLETS

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dc.creatorSERGIO MIGUEL ACUÑA NELSON
dc.creatorJOSÉ MIGUEL BASTÍAS MONTES
dc.date2017
dc.date.accessioned2025-01-10T14:36:11Z
dc.date.available2025-01-10T14:36:11Z
dc.date.issued2017
dc.description.abstractTHE EFFECT OF FOUR COOKING METHODS WAS EVALUATED FOR PROXIMATE COMPOSITION, FATTY ACID, CALCIUM, IRON, AND ZINC CONTENT IN SALMON AND CHILEAN JACK MACKEREL. THE MOISTURE CONTENT OF STEAMED SALMON DECREASED (64.94%) COMPARED TO THE CONTROL (68.05%); A SIGNIFICANT DECREASE WAS OBSERVED IN CHILEAN JACK MACKEREL IN ALL THE TREATMENTS WHEN COMPARED TO THE CONTROL (75.37%). PROTEIN CONTENT IN BOTH SALMON AND CHILEAN JACK MACKEREL SIGNIFICANTLY INCREASED UNDER THE DIFFERENT TREATMENTS WHILE THE MOST SIGNIFICANT DECREASE IN LIPIDS WAS FOUND IN OVEN COOKING AND CANNING FOR SALMON AND MICROWAVING FOR CHILEAN JACK MACKEREL. ASH CONCENTRATION IN BOTH SALMON AND CHILEAN JACK MACKEREL DID NOT REVEAL ANY SIGNIFICANT DIFFERENCES. IRON AND CALCIUM CONTENT ONLY HAD SIGNIFICANT CHANGES IN STEAMING WHILE ZINC DID NOT UNDERGO ANY SIGNIFICANT CHANGES IN THE DIFFERENT TREATMENTS. FINALLY, NO DRASTIC CHANGES WERE OBSERVED IN THE FATTY ACID PROFILE IN BOTH SALMON AND CHILEAN JACK MACKEREL.
dc.formatapplication/pdf
dc.identifier.doi10.1371/journal.pone.0180993
dc.identifier.issn1932-6203
dc.identifier.issn1932-6203
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8148
dc.languagespa
dc.publisherPLoS One
dc.relation.uri10.1371/journal.pone.0180993
dc.rightsPUBLICADA
dc.titleDETERMINING THE EFFECT OF DIFFERENT COOKING METHODS ON THE NUTRITIONAL COMPOSITION OF SALMON (SALMO SALAR) AND CHILEAN JACK MACKEREL (TRACHURUS MURPHYI) FILLETS
dc.title.alternativeDETERMINACIÓN DEL EFECTO DE DIFERENTES MÉTODOS DE COCCIÓN EN LA COMPOSICIÓN NUTRICIONAL DE LOS FILETES DE SALMÓN (SALMO SALAR) Y JUREL CHILENO (TRACHURUS MURPHYI)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDIRECCION DE INVESTIGACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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