Journal of Public Health and Nutrition

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Review Article - Journal of Public Health and Nutrition (2019) Volume 2, Issue 2

Changes in fish during cooking methods (frying and grilling): A review.

Cooking methods of frying and grilling are the most common ways of cooking fish. In this article we highlight some changes that occur in fish during cooking with frying and grilling in both chemical composition chemical quality indices such as Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric acid (TBA) and pH value. As well as the effect of cooking methods on the microbial safety Total Bacterial Count (TBC) and Yeast and Molds (Y&M)) nutritional value (amino acid composition) of cooked fish.

Author(s): Adel A El-Lahamy, Khalil I Khalil, Shaban A El-Sherif, Hassan R Ibrahim and Awad A Mahmud

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