The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)

• Main Authors: Rahimabadi, Eshagh Zakipour, Bakar, Jamilah, Che Man, Yaakob, Abdul Hamid, N., Arshadi, Ali
• Format: Article
• Language: English
• Published: Iranian Fisheries Science Research Institute 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24108/1/The%20impact%20of%20lipid%20content.pdf; http://psasir.upm.edu.my/id/eprint/24108/; http://jifro.ir/browse.php?a_id=181&sid=1&slc_lang=en

Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 4...