Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of <i>Mytilus galloprovincialis</i>

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of <i>Mytilus galloprovincialis</i>

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel <i>Mytilus galloprovincialis</i> was investigated. In general, all processing methods significantly (<i>p</i> < 0.0...

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Bibliographic Details
Main Authors: Francesca Biandolino, Isabella Parlapiano, Giuseppe Denti, Veronica Di Nardo, Ermelinda Prato
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
mussels
cooking
lipids
fatty acids
nutritional quality indices
Mediterranean Sea
Online Access:https://www.mdpi.com/2304-8158/10/2/416

Internet

https://www.mdpi.com/2304-8158/10/2/416

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