烹调加工对鱼类营养价值的影响  

Impact of Cooking on Nutrition Value of Fish

作　　者：李楠楠[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2011年第2期82-85,共4页Food and Nutrition in China

基　　金：国家十一五科技支撑课题(2008BAD91B01)

摘　　要：鱼是膳食中ω-3脂肪酸及多种维生素的良好来源,但这些营养成分经过烹调处理会受到不同程度的影响。本文综述了烧烤、油炸、微波、清蒸等烹调方法对鱼类ω-3脂肪酸及维生素保存率的影响,以及食用不同烹调处理的鱼对心血管疾病发生风险的影响,以指导合理烹调鱼类,使其充分实现营养价值。Fish is prominent source of co -3 fatty acids and vitamins to human, but these nutrients are affected by various cooking treatments. The influence of cooking methods including grilling, frying and microwaving on the co-3 fatty acids and vitamins was reviewed. The association between fish with different cooking methods and cardiovascular disease risk was also reviewed to promote fish cooking reasonably which would realize the health value of fish fully.

关 键 词：鱼 烹调 Ω-3脂肪酸 维生素 

分 类 号：R151[医药卫生—营养与食品卫生学]