The effect of cooking methods on mineral and vitamin contents of African catfish

AOAC (1984). Official methods of analysis of the association of the official analysis chemists. Association of official analytical chemists (14th ed.). Washington, DC. AOAC (1990). Official methods of analysis of the association of the official analysis chemists. Association of official analytical chemists (15th ed.). Washington, DC. AOAC, 1995 Arias, 2003, Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality, Journal of the Science of Food and Agriculture, 83, 602, 10.1002/jsfa.1366 Bligh, 1959, A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911, 10.1139/o59-099 Bognar, 1998, Comparative study of frying to other cooking techniques influence on the nutritive value, Grasas Aceites, 49, 250, 10.3989/gya.1998.v49.i3-4.746 Cross, 1982, The effect of microwaves on nutrient value of foods, CRC Critical Reviews in Food Science and Nutrition, 16, 355, 10.1080/10408398209527340 Dias, 2003, Vitamin content of fish and fish products consumed in Portugal, Electronic Journal of Environmental, Agricultural and Food Chemistry, 2, 510 Dickey, L. E. (1991). Composition of foods: Raw, processed, prepared; 1990 supplement. Agriculture Handbook No. 8. US Department of Agriculture. Ersoy, 2006, Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785), Food Chemistry, 99, 748, 10.1016/j.foodchem.2005.08.055 Ersoy, 2003, Frozen storage of African catfish (Clarias gariepinus BURCHELL, 1822) mince balls, Turkish Journal of Veterinary and Animal Sciences, 27, 827 Finglas, 1984, HPLC analysis of thiamin and riboflavin in potatoes, Food Chemistry, 15, 37, 10.1016/0308-8146(84)90037-2 Gokoglu, 2004, Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss), Food Chemistry, 84, 19, 10.1016/S0308-8146(03)00161-4 Greenfield, 2003 Hoffman, 1994, Effects of five cooking methods on the proximate, fatty acid and mineral composition of fillets of the African Sharptooth catfish, Die SA Tydskrif vir Voedselwetenskap en Voeding, 6, 146 Kamman, 1980, Technique for measuring thiamin and riboflavin in fortified foods, Journal of Food Science, 45, 1497, 10.1111/j.1365-2621.1980.tb07548.x Küçükgülmez, 2006, Effects of different cooking methods on the proximate composition and mineral contents of sea bass (dicentrarchus labrax), Advances in Food Sciences, 28, 223 Kumar, 2006, Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking 2. vitamins, Journal of Food Composition and Analysis, 19, 311, 10.1016/j.jfca.2005.06.007 Lang, 1970, Influence of cooking on foodstuffs, World Review of Nutrition and Dietetics, 12, 266, 10.1159/000387590 Lund, 1973, Effects of heat processing, Food Technology, 27, 16 Manz, 1981, Method for the routine determination of tochopherols in animal feed and human foodstuffs with the aid of HPLC, International Journal for Vitamin and Nutrition Research, 51, 342 Mattila, 1999, Effect of household cooking on the vitamin D content in fish, eggs, and wild mushrooms, Journal of Food Composition and Analysis, 12, 153, 10.1006/jfca.1999.0828 Nettleton, 1992, Nutrients in wild and farmed fish and shellfish, Journal of Food Science, 57, 257, 10.1111/j.1365-2621.1992.tb05470.x Pigott, 1990 Priestley, 1979, Vitamins, 121 Rosa, 2007, Nutritional quality of African catfish Clarias gariepinus (Burchell1822): A positive criterion for the future development of the European production of Siluroidei, International Journal of Food Science and Technology, 42, 342, 10.1111/j.1365-2621.2006.01256.x Saguy, 2003, Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects, Journal of Food Engineering, 56, 143, 10.1016/S0260-8774(02)00243-1 Weber, 2008, Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets, Food Chemistry, 106, 140, 10.1016/j.foodchem.2007.05.052 Wu, 1998, Cholesterol and proximate composition of changes following cooking by microwave channel catfısh (Ictalurus Punctatus) fıllets–changes heating, deep-fat frying, and oven baking, Journal of Food Quality, 21, 41, 10.1111/j.1745-4557.1998.tb00502.x Yanar, 2007, Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets, Journal of Muscle Foods, 18, 88, 10.1111/j.1745-4573.2007.00068.x