Abstract
The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.
Highlights
Pangasius genus includes the catfish varieties that are commonly found in the south-east Asian region
The fatty acid composition as well as lipid quantities can be affected by the use of heat treatment to change the fat content of the fillets by using different heat treatments such as the microwave, steam and boiling depending upon the size of the meat, heat surface area, nature of the fish species and the heat temperature [11]
The PUFA content is increased after heat treatment and constituted the range of up to 12.45% to 12.53% respectively. in the present study, the defatted Pangasius fish fillets constituted more amount of saturated and mono-unsaturated fatty acid and it is reduced by use of the different heat treatment such as the microwave, steam and grilled and present microwave cooking method it could be used to change or affect the SFA, MUFA and PUFA content of the fatty acid in the raw and the cooked meat
Summary
Pangasius genus includes the catfish varieties that are commonly found in the south-east Asian region. Pangasius fillets are a good substitute for white-fleshed fishes in the market due to their increasing acceptability and popularity; Pangasius is usually served in the European market as skinned and boneless frozen fillets [3]. These fillets exported to over 100 countries worldwide. To compensate for the lack of protein in the pasta, fish protein can serve as an excellent source of proteins as they contain all the essential amino acids with excellent digestibility and it is efficiently available in low cost. Pangasius is a majorly cultured freshwater fish species in India; it is a rich source of proteins and other nutrients. This work is mainly focused on study of nutritional composition such as proximate, fatty acid and mineral composition [5]
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