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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

The 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...

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Detalles Bibliográficos
Autores principales:	Bastías, José M., Balladares, Pamela, Acuña, Sergio, Quevedo, Roberto, Muñoz, Ociel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2017
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501645/ https://www.ncbi.nlm.nih.gov/pubmed/28686742 http://dx.doi.org/10.1371/journal.pone.0180993

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