Changes in mineral content and vitamin A of cobia (Rachycentron canadum) due to the steaming process

Abstract

Cobia (Rachycentron canadum) is a commodity that has the potential to be cultured, but little information about the nutritional content of those fish. This study aimed to determine the effect of the steaming process on the chemical composition, mineral, and vitamin A of cobia from Balai Besar Pengembangan Budidaya Laut Lampung. Steaming lowered the chemical composition of cobia meat including moisture content, ash, fat, and protein on a dry based. The steaming process affected the decreasing vitamin A, and minerals content (calcium, sodium, phosphorus, magnesium, and zinc) and showed no effect on iron and potassium content. The highest mineral loss happened after steaming to magnesium (140 mg/100 g) and the lowest one was iron (0.004 mg/100 g). Steaming lowered the vitamin A content of cobia meat up to 42.36%.