2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Staying in the freezer reduces the health benefits for the human body coming from eating fish. Dr. Diana Dobreva from the Department of Chemistry at the Medical University in Varna came to this conclusion.
During long-term storage of fish and seafood at temperatures below zero, the levels of vitamins A and E decrease dramatically. However, group D vitamins are relatively durable and are not affected by low temperatures, the study also shows.
Dobreva's research is part of her dissertation on fat-soluble vitamins in Black Sea and freshwater fish in Bulgaria. Another important conclusion that the doctor has reached is that the most practical way to preserve the nutrients contained in fish is to grill it or microwave it.
Other types of heat treatment reduce the vitamins in the product, and especially in the preparation of steam, the amount of vitamin A drops dramatically.
This is the first time such a study has been conducted in the country. Its author was able to analyze the data using liquid chromatography, which she wanted to know the amount of vitamins A, E and D in different ways of treating fish.
In the study, Dobreva studied samples of 10 species of marine and 5 species of river fish, and her idea was to study the most popular representatives of the aquatic world, finding a place on the Bulgarian table.
Dobreva examined samples of the same species of fish in the spring and autumn. The samples showed that in autumn the fish meat has a higher content of vitamins A and E. The summarized data show that in the Black Sea fish with the highest content of A is the sprat, turbot is the leader in vitamin E, and horse mackerel and carrageenan - for vitamin D.
The highest content of vitamins is trout meat. Catfish, on the other hand, have high levels of vitamin E. In general, the comparison between the two species of fish shows that marine fish are richer in vitamins A and D. Only the indicators for vitamin E are close in quantity.
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