Abstract
ABSTRACTEffects of microwave heating, deep‐fat frying, and conventional oven baking on proximate composition and concentration of cholesterol in channel catfish fillets were examined. The paired fillet technique was employed to control the variability among fish. A total of fifteen catfish were randomly assigned to the three cooking methods. All cooking procedures resulted in moisture loss. Fillets that were deep‐fat fried showed the lowest moisture content but the highest fat content, respectively, among three cooking methods. The three cooking methods, on a dry weight basis, all significantly affected cholesterol concentration of cooked catfish compared with raw fillets. Deep‐fat frying resulted in a significant decrease of cholesterol and showed the lowest concentration of cholesterol among three cooking methods probably due to leaching of cholesterol into frying oil.
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