传统烹饪方法对鱼类营养成分保存效果的对比分析

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A Comparative Analysis of the Preservation Effects of Nutritional Components in Fish by Traditional Cooking Methods

LI Mingsheng （Yantai Vocational College of Culture and Tourism， Yantai 2640o3， China）

Abstract： Based on the nutritional value characteristics of fish in traditional diets，this study comparatively analyzed the retention effects of diffrentcooking methods on the nutritional components of fish.The protein， unsaturated fatyacid and vitamin contents of grass carpand hairtail after steaming，boiling，braising and frying were quantitativelydetermined by Kjeldahl nitrogen determinationmethod，gaschromatography and high performance liquid chromatography.The results show that steaming treatment has the best retention rate for allthree types of nutrients， while braising and frying cause varying degrees of nutrient loss.

Keywords： traditional cooking; fish; nutritional components; retention rate

鱼类作为高品质动物蛋白和必需脂肪酸的重要来源，在膳食结构中占据核心地位。（剩余3627字）