Abstract
The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.
Highlights
Fish and seafood are a source of good quality protein which is essential for health (Kim and Lall, 2000)
The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process
The results obtained from this study showed that the highest protein (38.17%) and moisture (40.40%) contents found for fried fish Pampus argenteus, while lowest moisture content (25.20%) found for boiled fish
Summary
Fish and seafood are a source of good quality protein which is essential for health (Kim and Lall, 2000). Fish is usually cooked in different ways such as boiling, smoking, baking, frying, and grilling. These cooking methods result in enhancing flavor, taste, and improve the digestibility and inactivate the pathogenic microorganisms and enzymes (Kocatepe et al, 2011). Deep Fat Frying (DFF) is a major cooking method and is considered to be one of the oldest methods of food preparation. It is a cooking method of immersing foods in hot oil at a temperature above the boiling point of water. There are many chemical reactions such as browning, gelatinization, and denaturation due to the elevated temperature of the product (Tangduangdee, Bhumiratana, and Tia, 2003)
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