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- Title
EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF CATLA (CATLA CATLA).
- Authors
Gaurat, P. V.; Koli, J. M.; Bhosale, B. P.; Mulye, V. B.; Sonavane, A. E.; Shingare, P. E.; Swami, S. B.; Gitte, M. J.
- Abstract
Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking methods (Boiling, Frying and Microwave). The Proximate composition of fresh Catla was observed to be moisture 78.65%, crude protein 17.44%, crude fat 2.41% and ash 1.50%, respectively. The yield percentage of fresh Catla was observed to be whole dressed catla was 52.5%. The proximate composition of Catla for different cooking methods (boiling, frying and microwave) was found to be moisture 68.36, 69.8, 70% respectively. Protein content was found to be 25.5, 20.93, and 22.03% respectively. Fat content was found to be 4.86, 7.96, and 6.5% respectively. Ash content was found to be 1.26, 1.3, and 1.46% respectively. The yield percentage was observed for Catla different cooking methods (boiling, frying and microwave) was 93.45, 92.75, and 92.26% respectively. Organoleptic evaluation score for different cooking methods (boiling, frying and microwave) for Catla i.e. based on organoleptic characteristics like colour, odour, taste, texture and appearance was found to be overall acceptability for (boiling, frying and microwave) for catla 8.6, 7.6, and 6.0, respectively. Using sensory evaluation by trained panellists, boiling method for catla gained higher acceptability as compared to other cooking methods. While cooking methods affected mineral content of Catla did not affect. The highest value of saturated, polyunsaturated, omega 6 and omega 3 fatty acids was found for catla (Catla catla) in boiling method. Similarly colour, TPA, peroxide value (PV) and Total Plate Count (TPC) changed significantly (p<0.05) between fresh fish and cooking methods. Effect of different cooking methods for Catla in boiling method was found greater values than those parameters as compared to other methods. Therefore, it is concluded from present study that good yield and desirable physico-chemical and nutritional properties of boiling is the best method for Catla. These findings may recommend for healthy consumption.
- Subjects
CATLA catla; FRENCH fries; ALIMENTARY canal; MICROBIAL inactivation; PATHOGENIC microorganisms; FATTY acids
- Publication
Journal of Experimental Zoology India, 2020, Vol 23, p847
- ISSN
0972-0030
- Publication type
Article