Institute National Of Recherche Et Danalyses Physico Chimique Inrap

Sidi Bou Saïd, Tunisia

Institute National Of Recherche Et Danalyses Physico Chimique Inrap

Sidi Bou Saïd, Tunisia
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Mnari B.A.,University of Sfax | Zaghbib S.F.,Institute National Of Recherche Et Danalyses Physico Chimique Inrap | Dhibi M.,University of Sfax | Harzallah H.J.,University of Sfax | And 4 more authors.
International Journal of Food Science and Technology | Year: 2012

The effects of different cooking methods (steaming, boiling, oven cooking, grilling, frying in olive oil, frying in soybean oil, frying in corn oil and frying in sunflower oil) on mineral contents (Ca, Mg, K, Na, Fe, Zn, Cu and Mn) of wild and farmed sea bream (Sparus aurata) were determined. The moisture rate decreased significantly (P<0.05) after boiling, grilling, oven cooking and frying but remains stable after steaming. The fat content increased with different frying treatments. The Ca, Mg, Na, K and Zn contents of wild and farmed sea bream cooked by almost all methods significantly decreased (P<0.05). The Cu content in grilled wild and farmed sea bream increased significantly (P<0.05). Losses of mineral content in fried sea bream were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable effect on the mineral contents. © 2012 Institute of Food Science and Technology.


Bhouri A.M.,University of Sfax | Fekih S.,Institute National Of Recherche Et Danalyses Physico Chimique Inrap | Hanene J.H.,University of Sfax | Madiha D.,University of Sfax | And 4 more authors.
African Journal of Biotechnology | Year: 2011

The antioxidant activity of water-soluble extracts of raw and cooked wild and farmed sea bream was evaluated. The cooked sea bream were steamed, boiled, grilled, oven cooked and fried with olive, corn, soybean and sunflower oils. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and hydroxyl radicalscavenging activity (RSA) as well as the reducing power activity of different extracts increased linearly with increasing concentration. DPPH scavenging activity was more effective with farmed fish extracts. Extracts of oven cooked wild and grilled farmed fish exhibited the best DPPH scavenging activity. Otherwise, measurement of hydroxyl radicals scavenging activity showed that extracts of oven cooked wild and farmed fish were the most effective. Extracts of raw and cooked wild and farmed sea bream had similar reducing power activity. Consequently, the observed variability in our results confirmed that the in vitro antioxidant assays for the evaluation of radical scavenging activity gave different values that reflected the different chemical properties of the different extracts. © 2011 Academic Journals.

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