참고문헌
- Abeni, A. A., Ibiyinka, O., & Funmilayo, C. F. (2015). Effect of processing on the nutritive value of Clarias gariepinus from Isinla fish pond, Ado Ekiti, Nigeria. American Journal of Bio Science, 3(6), 262-266. doi: 10.11648/j.ajbio.20150306.19
- Aberoumand, A. (2014). Nutrient composition analysis of gish fish fillets affected by different cooking methods. International Food Research Journal, 21(5), 1989-1991.
- Aberoumand, A. & Ziaei-Nejad, S. (2015). Effect of cooking on quality commonly consumed marine fish Platycephalidae (Platycephalus indicus) in Iran. Turkish Journal of Agriculture - Food Science and Technology, 3(11), 891-893. https://doi.org/10.24925/turjaf.v3i11.891-893.385
- Al-Reza, S., Karmaker, S., Hasan, M., Roy, S., Hoque, R., & Rahman, N. (2015). Effect of traditional fish processing methods on the proximate and microbiological characteristics of Laubuka dadiburjori during storage at room temperature. Journal of Fisheries and Aquatic Science, 10, 232-243. doi: 10.3923/jfas.2015.232.243.
- AOAC. (2000). Official methods of Analysis (17th Ed.). Gaithersburg, MD: Association of Official Analytical Chemists.
- Bassey, F. I., Oguntunde, F. C., Iwegbue, C. M. A., Osabor, V. N., & Edem, C. A. (2014). Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters. Food Science & Nutrition, 2(3), 272-281. doi: 10.1002/fsn3.102.
- Bastias, J. A., Balladares, P., Acuna, S., Roberto Quevedo, R., & Ociel Munoz, O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLOS ONE, 1-10. https://doi.org/10.1371/journal.pone.0180993
- Bognar, A. (1998). Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites, 49(3-4), 250-260. https://doi.org/10.3989/gya.1998.v49.i3-4.746
- Devi, W. S., & Sarojnalini, C. (2012). Impact of different cooking methods on proximate and mineral composition of Amblypharyngodon mola of Manipur. International Journal of Advanced Biological Research, 2(4), 641-645.
- Domingo, J. L., Bocio, A., Falco, G., & Llobet, J. M. (2007). Benefits and risks of fish consumption Part I. A quantitative analysis of the intake of omega-3 fatty acids and chemical contaminants. Toxicology, 230, 219-226. doi:10.1016/j.tox.2006.11.054
- EFSA. (2010). Scientific opinion on lead in food. EFSA Journal, 8(4), 1570. doi:10.2903/j.efsa.2010.1570.
- EFSA. (2012a). Cadmium dietary exposure in the European population. EFSA Journal, 10(1), 2551. doi:10.2903/j.efsa.2012.2551.
- EFSA. (2012b). Scientific Opinion on the risk for public health related to the presence of mercury and methylmercury in food. EFSA Journal, 10(12), 2985. doi:10.2903/j.efsa.2012.2985.
- Erkan, N., O zden, O., & Selcuk, A. (2010). Effects of frying, grilling and steaming on amino acid composition. Journal of Medicinal Food, 13(6), 1524-1531. https://doi.org/10.1089/jmf.2009.0203
- Ersoy, B., & Ozeren, A. (2009). The effects of cooking methods on mineral and vitamin contents of African catfish. Food Chemistry, 115, 419-422. https://doi.org/10.1016/j.foodchem.2008.12.018
- FAO. (1989). Food and Agriculture organization of the United nations, Rome.
- FAO. (2009). Fishery and aquaculture country profile. The Islamic Republic of Pakistan. Retrieved from http://www.fao.org/fishery/facp/PAK/en
- Foline, O. F., Rachael, A. M., Iyabo, B. E., & Fidelis, A. E. (2011). Proximate composition of Clarias gariepinus (Catfish) smoked in Nigerian stored products research institute (NSPRI): Developed kiln. International Journal of Fisheries and Aquaculture, 3(5), 96-98.
- Gandotra, R., Koul, M., Gupta, S., & Sharma, S. (2012). Change in proximate composition and microbial count by low temperature preservation in fish muscle of Labeo rohita (Ham-Buch). IOSR Journal of Pharmacy and Biological Sciences, 2, 13-17. https://doi.org/10.9790/3008-0211317
- Garcia Arias, M. T., Pontes, E. A., Garcia-Linares, M. C., Garcia-Fernandez, M. C., & Sanchez Muniz, F. J. (2003). Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, 83(3), 349-356. https://doi.org/10.1016/S0308-8146(03)00095-5
- Hantoush, A. A., Al-Hamadany, Q. H., Al-Hassoon, A. S., & Al-Ibadi, H. J. (2015). Nutritional value of important commercial fish from Iraqi waters. International Journal of Marine Science, 5(11), 1-5.
- Higashi, H. (1962). Relationship between processing techniques and the amount of vitamins and minerals in processed fish. In R. Heenan, & R. Krauzer (eds.), Fish to Nutrition (pp. 125- 131). London, England: London Publ. New (Bks) Ltd.
- Islam, M. N., & Joadder, M. A. R. (2005). Seasonal variation of the proximate composition of freshwater gobi, Glossogobius giuris (Hamilton) from the river Padma. Pakistan Journal of Biological Sciences, 8(4), 532-536. http://dx.doi.org/10.3923/pjbs.2005.532.536
- Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., Khaksar, R., & Mahmoudzadeh, M. (2016). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of Rainbow Trout (Oncorhynchus mykiss). International Journal of Food Properties, 19, 2471-2480. https://doi.org/10.1080/10942912.2015.1039028
- Kumar, B., Sajwan, K. S., & Mukherjee, D. P. (2012). Distribution of heavy metals in valuable coastal fishes from North East Coast of India. Turkish Journal of Fisheries and Aquatic Sciences, 12(1), 81-88.
- Latimer, G. W. (2012). Official methods of analysis of AOAC International (19th Ed.). Gaithersburg, MD: AOAC International.
- Livesey, G. (1990). Energy values of unavailable carbohydrate and diets: an inquiry and analysis. American Journal of Clinical Nutrition, 51(4), 617-637. https://doi.org/10.1093/ajcn/51.4.617.
- Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R., & Mas, R. H. M. H. (2011). Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). Journal of Food Science and Technology, 49(3), 373-377. doi: 10.1007/s13197-011-0418-9.
- Musaiger, A. O., & D'Souza, R. (2008). The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf. Archivos Latinoamericanos de Nutricion, 58(1), 103-109.
- Perea, A., GoA mez, E., Mayorga, Y., & Triana, C. (2008). CaracterizacioA n nutricional de pescados de produccioA n y consume regional en Bucaramanga, Colombia. ALAN, 58(1), 91-97.
- Rehman, M. M., Zamri, M., & Fadilla, N. (2012). Effects of deep frying on proximate composition and micronutrient of Indian mackerel (Rastrelliger kanagurta), eel (Monopterus albus) and cockle (Anadara granosa). Pakistan Journal of Biological Sciences, 15(12), 589-594. doi: 10.3923/pjbs.2012.589.594
- Rosa, R., Bandarra, N. M., & Nunes, M. L. (2007). Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): A positive criterion for the future development of the European production of Siluroidei. International Journal of Food Science and Technology, 42, 342-351. https://doi.org/10.1111/j.1365-2621.2006.01256.x
- Rossel, J. B. (2001). Frying: improving quality (1st Ed.). Cambridge, England: Woodhead Publishing Ltd.
- Saguy, I. S., & Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152. https://doi.org/10.1016/S0260-8774(02)00243-1
- Vitaglione, P., & Fogliano, V. (2004). Use of antioxidants to minimize the human health risk associated to mutagenic / carcinogenic heterocyclic amines in food. Journal of Chromatography B, 802(1), 189-199. https://doi.org/10.1016/j.jchromb.2003.09.029
- WHO. (1989). Evaluation of certain food additives and contaminants. Report of the Thirty-Third of the Joint FAO/WHO Expert Committee on Food Additives. Technical Report Series No. 776. Geneva.
- WHO. (1996). Trace elements in human nutrition and health. ISBN 92 4 156173 4 (NLM Classification: QU 130), Geneva.
- WHO. (2004). Evaluation of certain food additives and contaminants. Report of the Sixty-First of the Joint FAO/WHO Expert Committee on Food Additives. Technical Report Series No. 922. Geneva.
- Zabadi, S. J., & Tukura, B. W. (2017). Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. International Journal of Food Science and Biotechnology, 1, 19-23. doi: 10.11648/j.ijfsb.20160101.13