0.05). Also results of this study indicate that the most diversity rate (1.916) was in station 3 and warm season, the most species richness rate (4.454) was in station 3 and warm season and the most dominancy rate (1.000) was in station 1, 2, 9 and warm season. At the end of study, we can conclude that diversity of inter-tidal zone crabs in Bushehr seaport coastline was low.]]>
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0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (p<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (p<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (p<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage. ]]>
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0.05). MDA concentration did not show significant changes among different groups (p>0.05). The results of this study showed that instead of increasing the metabolism in the process of sexual maturation, antioxidant defense was able to effectively protect fish against these changes.]]>
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