Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in gril...

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Detalles Bibliográficos
Autores principales: Islam, Md. Aminur, Mohibbullah, Md., Suraiya, Sharmin, Sarower‐E‐Mahfuj, Md., Ahmed, Shafi, Haq, Monjurul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684623/
https://www.ncbi.nlm.nih.gov/pubmed/33282274
http://dx.doi.org/10.1002/fsn3.1920

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684623/
https://www.ncbi.nlm.nih.gov/pubmed/33282274
http://dx.doi.org/10.1002/fsn3.1920

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