From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea

Bluefish (<i>Pomatomus saltatrix</i>) is an important Black Sea species; however, quantitative data on how traditional household cooking affects its nutritional composition remain limited. This study assessed the effects of grilling, pan-frying, and smoking on the proximate composition, fatty acid p...

Description complète

Détails bibliographiques

Auteurs principaux:	Veselina Panayotova, Katya Peycheva, Tatyana Hristova, Diana A. Dobreva, Tonika Stoycheva, Rositsa Stancheva, Stanislava Georgieva, Evgeni Andreev, Silviya Nikolova, Rouzha Pancheva, Albena Merdzhanova
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-12-01
Collection:	Foods
Sujets:	bluefish traditional cooking nutritive value fatty acids vitamins health-benefits
Accès en ligne:	https://www.mdpi.com/2304-8158/15/1/55
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!