TY  - JOUR
T1  - Impact of Different Cooking Processes on Proximate Metals Composition of Fish and Shrimp
AU - Tawfik, M.S. 
JO  - Journal of Food Technology
VL  - 11
IS  - 4
SP  - 95
EP  - 102
PY  - 2013
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2013.95.102
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2013.95.102
KW  - Minerals
KW  -fish
KW  -shrimp
KW  -cooking processes
KW  -metal content
AB  - This study analyzed three cooked species of fish and one species 
  of shrimps (grilled, fried, baked, marinated for fish and traditional cooked 
  for shrimp) commonly consumed in Arabian countries for their proximate, mineral 
  and heavy metal content. The results revealed that the highest concentration 
  of metals was found in marinated and fried fish. The difference in Arsenic (As), 
  Cadmium (Cd), Nickel (Ni), Lead (Pb) and Copper (Cu) between raw and cooked 
  fish were decreased but not significantly after baking and grilling. The cooking 
  process of shrimp increase significantly metals content in except of Pb which 
  was present at the same extend. It is advisable to avoid excessive frying and 
  use minimal spices. In general, the cooking process is only of a very limited 
  value as a means of reducing metal concentrations.
ER  -