Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

Document Type: Research Paper


1 Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marin Science and Technology, Khorramshahr, Iran.

2 Department of Marine Chemistry, Faculty of Marine Science, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran


This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was an increase in protein, lipid and ash contents. Cooking methods had no significant effect on total n-3 fatty acids except for frying fillets. Lowest and highest content of n-3 was shown in deep-fried and pan-fried samples, respectively. Total n-6 fatty acid of cooked samples increased in comparison to raw samples. Na, K, Mg, P and Zn contents of boiled fish fillets significantly decreased. None of cooking methods had a significant effect a vitamin D. However, Vitamin A, B1 and B3 content of cooked fish significantly decreased.