Publication
Effect of cooking on hydrossoluble vitamin content on two fish species
| dc.contributor.author | Flores, Cristina | |
| dc.contributor.author | Santos, Mariana | |
| dc.date.accessioned | 2012-05-31T14:21:41Z | |
| dc.date.available | 2012-05-31T14:21:41Z | |
| dc.date.issued | 2012-05 | |
| dc.description | Abstract nº 65, publicado no livro de resumos "The 2th International Vitamin Conference pela Technical University of Denmark (DTN)- National Food Institute. | por |
| dc.description.abstract | This work intended to evaluate the effect of Portuguese fish cooking methods, in riboflavin, pyridoxine and niacin content and produce data for the Food Composition Table. Two samples of European seabass (Dicentrarchus labrax) and three of Nile perch (Lates niloticus) were obtained, from the local seafood market, in three different dates. The first step of sample preparation was equal for all samples; each sample was gutted, scaled, headed, washed and drained. Seabass was grilled and perch samples grilled or boiled according to local recipes. Cooked and raw samples were reduced to the edible portion and frozen at -80 ºC, before testing. All analytical methodologies included RP-HPLC separation with fluorescent detection, and were based in European standards. Vitamin content was calculated in mg/100g of primary raw samples (after the common preparation step), to evaluate vitamin loss due to cooking procedures. Vitamin concentration in mg/100g of edible portion was also calculated. Vitamin content of cooked samples were compared with raw samples content (ANOVA, p<0,05), in terms of mg/100g of primary raw samples and mg/100g of edible portion. In seabass, a loss of pyridoxine is verified in the grilled vs. raw samples. For riboflavin and niacin, no significant differences were found. When edible fraction concentrations, were compared, no differences were found. For perch, vitamin loss was not verified but, niacin concentration in the grilled sample is significantly higher than in the other two, in terms of edible fraction concentration. In the present study vitamin loss due to cooking, in most cases, was not verified. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.18/864 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | no | por |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | por |
| dc.subject | Riboflavin | por |
| dc.subject | Pyridoxine | por |
| dc.subject | Niacin | por |
| dc.subject | Food Composition Table | por |
| dc.subject | Cooking Effect | por |
| dc.subject | Composição dos Alimentos | por |
| dc.title | Effect of cooking on hydrossoluble vitamin content on two fish species | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Copenhagen, Denmark | por |
| oaire.citation.title | 2th International Vitamin Conference, 23-25 Mai 2012 | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | conferenceObject | por |
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