Abstract: To evaluate the physicochemical changes induced during processing, silver carp fillets were cooked in different methods (grilling, frying and steaming).
International Food Research Journal 17: 921-926 (2010)
Physicochemical and sensory properties of silver carp (Hypophthalmichthys molitrix) fillets as affected by cooking methods *Hakimeh, J. A., 1Akram. A. A., 1Bahareh, S. and 2Alireza, S. M.
1,
Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 1
Abstract: To evaluate the physicochemical changes induced during processing, silver carp fillets were
cooked in different methods (grilling, frying and steaming). Steaming had no significant influence on protein content of fillets whereas after frying and grilling protein content was increased significantly (P
