Abstract
The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roasting reduced the protein contents Parastromateus niger (Bloch, 1795). The highest fat amount in Parascolopsis aspinosa but the lowest fat amount found for Parastromateus niger . Parascolopsis aspinosa protein amount decreased by frying way. It can be concluded that some heat processing ways were affected on samples proximate compounds. The effects of frying and boiling on samples sensory properties found significantly different from that of roasting way.
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