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

Abstract

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.