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

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

Abstract 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 lowe...

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Bibliographic Details
Main Authors: Md. Aminur Islam, Md. Mohibbullah, Sharmin Suraiya, Md. Sarower‐E‐Mahfuj, Shafi Ahmed, Monjurul Haq
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:Food Science & Nutrition
Subjects:
amino acids
cooking process
fatty acids
freshwater mud eel
health risk assessments
minerals and heavy metals
Online Access:https://doi.org/10.1002/fsn3.1920

Internet

https://doi.org/10.1002/fsn3.1920

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