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Zakipour Rahimabadi, E., Bakar, J., Che Man, Y. B., Abdul Hamid, N., Arshadi, A.. (1390). The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson). سامانه مدیریت نشریات علمی, 10(2), 336-345. doi: 10.22092/ijfs.2018.114140
E. Zakipour Rahimabadi; J. Bakar; Y. B. Che Man; N. Abdul Hamid; A. Arshadi. "The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson)". سامانه مدیریت نشریات علمی, 10, 2, 1390, 336-345. doi: 10.22092/ijfs.2018.114140
Zakipour Rahimabadi, E., Bakar, J., Che Man, Y. B., Abdul Hamid, N., Arshadi, A.. (1390). 'The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson)', سامانه مدیریت نشریات علمی, 10(2), pp. 336-345. doi: 10.22092/ijfs.2018.114140
Zakipour Rahimabadi, E., Bakar, J., Che Man, Y. B., Abdul Hamid, N., Arshadi, A.. The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson). سامانه مدیریت نشریات علمی, 1390; 10(2): 336-345. doi: 10.22092/ijfs.2018.114140

The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson)

Iranian Journal of Fisheries Sciences
مقاله 15، دوره 10، شماره 2، تیر 2011، صفحه 336-345    اصل مقاله (415.29 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114140
نویسندگان
E. Zakipour Rahimabadi* ؛ J. Bakar؛ Y. B. Che Man؛ N. Abdul Hamid؛ A. Arshadi
چکیده
Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P < /i>
کلیدواژه‌ها
Scomberomorous commerson؛ Fish volatile compounds؛ Cooking؛ Chill-Reheating؛ GC-MS
آمار
تعداد مشاهده مقاله: 243
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