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- Title
Effects of processing on the proximate composition and energetic values in two fish species from Iran southern waters.
- Authors
Aberoumand, Ali; Ziaei-Nejad, Saeed
- Abstract
Introduction: The purpose of research - was impact different cooking methods (frying, boiling and baking) on the proximate and mineral composition of fish species Scomberoides commersonnianus and Spyraena jello. Materials and methods: Fresh Scom beroides lysan (Scomberoides commersonnianus), and Sphyraenidae (Spyraena jello) were collected from Behbahan market of Iran. They were kept in a plastic container and transported to the Food Chemistry laboratory of Behbahan Technology University. The established AOAC methods were followed for composition bio chemical of fish. Results and discussion: Protein and lipid content were founded higher in baked and fried in fish S.commersonnianus (74.29%) and (20.20%) and fish S. jello (88.12%) and (17.77%) respectively. Ash content in fish S.commersonnianus varies from 9.80% to 15.34%, and in fish S. jello from 5.83% to 7.68%. Comparison of nutrients contents of boiled fillets of two fish species showed that fish S. jello found best. The lower fat content in the boiled and baked Spyraena jello is mainly due to absorption of water used in the curry preparation. The absorption of water is evident when compare the fried S. jello similar. The protein content was generally high which an expected outcome is since fishes are good sources of protein. The higher protein content in the fried fish is due to meat as a result of moisture loss. Further evidence of this is seen in the fact that S. jello cooked in curry and steamed had lower protein content but had higher moisture contents. This can be attributed to absorption of water from the cooking medium thereby causing dilution of the muscle tissue analyzed. The proximate composition of raw fillets both fish species is similar to earlier reports in tested fish. Proximate composition of protein, Fat and ash of fishes S. commersonnianus and S. jello was varied in all the cooking methods. There was no significant difference observed in fat content among boiled, baked and raw fish fillets (P>0.05). Increased ash content was noticed in all the cooked S. commersonnianus fillets when compared to raw fish fillets. Accordingly, the increase in ash, protein and fat content found in cooked silver catfish fillets is explained by the reduction in moisture. Conclusion: The highest protein, the lowest fat content and calorie value were found in boiled fish; therefore, boiling can be recommended as the best cooking method for healthy diet.
- Subjects
VARIATION in fishes; BARRACUDAS; FISH as food; COOKING
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 2, p281
- ISSN
2304-974X
- Publication type
Article