Effect of Three Different Cooking Methods on Proximate and Mineral Composition of Asian Sea Bass (Lates calcarifer, Bloch)

Effect of Three Different Cooking Methods on Proximate and Mineral Composition of Asian Sea Bass (Lates calcarifer, Bloch)

The influence of three different cooking methods (boiling, baking, and frying) on proximate and mineral composition of Asian sea bass (Lates calcarifer , Bloch) was studied. The mean moisture, protein, fat, and ash contents of raw fish were 67.87 ± 0.68, 18.2 ± 0.05, 5.13 ± 0.14, and 0.88 ± 0.07%, r...

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Bibliographic Details
Published in:Journal of aquatic food product technology Vol. 23; no. 5; pp. 468 - 474
Main Authors: Marimuthu, Kasi, Geraldine, Anne David, Kathiresan, Sathasivam, Xavier, Rathinam, Arockiaraj, Jesu, Sreeramanan, Subramaniam
Format: Journal Article
Language:English
Published: Philadelphia Taylor & Francis 03-09-2014
Taylor & Francis Ltd
Subjects:
baking
bass
boiling
calcium
cooked foods
Cooking
cooking methods
Dicentrarchus labrax
Effects
Fish
frying
healthy diet
Lates calcarifer
lipid content
Magnesium
manganese
Marine
mineral content
Minerals
Moisture
potassium
proximate composition
raw fish
Sea bass
water content
Zinc
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Summary:The influence of three different cooking methods (boiling, baking, and frying) on proximate and mineral composition of Asian sea bass (Lates calcarifer , Bloch) was studied. The mean moisture, protein, fat, and ash contents of raw fish were 67.87 ± 0.68, 18.2 ± 0.05, 5.13 ± 0.14, and 0.88 ± 0.07%, respectively. The protein and ash contents increased in all the cooked fish samples. The increase in fat content of fried fish samples was found to be significant compared to other fish samples. The moisture content of cooked fish decreased except in boiled fish. Magnesium and zinc content decreased in fish cooked by almost all methods. No significant changes were noticed for manganese and potassium contents in raw and cooked fish samples. However, there was an increase in copper content and decrease in the calcium and iron contents in fried fish samples. Loss of mineral content in fried fish was higher than in fish cooked by baking or boiling. Comparing the raw and cooked fish, the results indicated that cooking had considerable effect on the proximate composition and mineral contents. Baking was found to be the best among the three methods tested in the present study for healthy eating.
Bibliography:http://dx.doi.org/10.1080/10498850.2012.727133
ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 23
ISSN:1547-0636
1049-8850
1547-0636
DOI:10.1080/10498850.2012.727133