Fried Fillets Research Articles

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

SummaryIn order to develop a healthy food with easily absorbable nutrients for the elderly, functional ready‐to‐eat seafood based on restructured fish fillets (from undervalued fish species) and encapsulated fish oil was prepared and assessed. Four restructured fish products (raw fillet, RF and raw fillet with encapsulated material incorporation, RF+, and fried fillet, CF and fried fillet with encapsulated material incorporation, CF+) were tested. The study entailed characterising lipid fraction and determining lipid and fatty acid (FA) bioaccessibility. Frying increased the weight of the n6 polyunsaturated FA (PUFA) content, from 3.9–5.1% to 6.8–10.2%. PUFA concentration decreased from 32.6–45.0 (RF and CF) to 28.3–34.4% (RF+ and CF+). Regarding bioaccessibility, the n3/n6 PUFA ratios were lowered in RF and RF+ and augmented in CF and CF+. To meet the EPA + DHA RDI and derive potential benefits for the elderly, two servings of RF, RF+ and CF+ and three servings of CF per week would suffice by ignoring bioaccessibility. However, based on bioaccessibility, 12 servings of RF and 6 servings of RF+ and CF contrast with only 2 servings of CF+. CF+ would be an excellent choice for enhancing n3 PUFA intake, thus representing a way of valorising undervalued marine resources through innovative functional food.

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

The 6% concentration of compound phosphate enhanced the water retention and nutritional value of sea bass fillets. The effects of compound phosphate on the water retention and nutritional quality of sea bass fillets were investigated using the fillets and their in vitro simulated digestives. Compared with the control group, the water-holding capacity of the fillets was increased by 7.07%. Additionally, the nutritional quality of fillets treated with compound phosphate improved. Between 30 and 120 min of in vitro simulated digestion, the protein digestibility in the digestion of steamed and fried fillets increased by 67.27 and 57.39%, respectively; the protein particle size decreased by 1148.79 and 951.07 nm, respectively. Atomic force microstructures revealed a significant reduction in macromolecular protein aggregation in the digestion of fillets. The results of this study provide a theoretical basis for the development and processing of low-phosphorus sea bass products. Novelty impact statement Sea bass is not only tender but also has a high nutritional value and is loved by consumers from all over the world. Phosphate can improve the water retention and frost resistance of sea bass fillets, but excessive phosphorus intake can increase the risk of cardiovascular disease. Therefore, finding the appropriate phosphate concentration is particularly important for the development of low-phosphorus sea bass products. The results showed that the 6% concentration of compound phosphate enhanced the water-holding capacity of fillets and led to an effective increase in protein digestibility and free amino acid count, improving the nutritional quality of sea bass fillets.

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.

Effect of rosemary extract and vitamin e on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus)

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

Effect of Rosemary Extract and Vitamin E on Lipid Peroxidation and the Quality During Chilling and Frozen Storage of Fried Nile Tilapia Fillets (Oreochromis niloticus)

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E. Conclusion, The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus)

ABSTRACT The influence of the most important heat treatments: cooking, microwave heating, baking, and frying (with comparison of deep-frying with pan-frying and convection baking with conventional) on the level of oxidation and fatty acids composition in lipids of African catfish was studied. After any heat treatment, the peroxide value did not exceed 5 mEq O2 kg−1 lipids and the anisidine value did not exceed 6.5, which can be considered as good lipid quality. It was found that the fillets subjected to convection baking and pan frying were characterized by lower oxidation levels and higher nutritional quality of lipids than those subjected to conventional baking and deep frying. When converted to wet weight, EPA and DHA losses after heating did not exceed 33%. However, when converted to dry mass, the losses of these acids, depending on the treatment applied, were between 3.8 and 51.8%. Better quality of lipids was found in heated fillets in which heat transfer took place by convection (cooking, baking) than by conduction (frying). It was found that depending on the applied heat treatment, 200 g portion provides about 190 (fried fillets) to 350 (convection-baked fillets) mg EPA and DHA.

Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger)

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

Increasing oxidative stability of precooked trout fillet using herbal essential oils

The antioxidant effect of tarragon and summer savory herbal essential oils (EOs) on precooked trout fillets during frozen storage period was investigated in this study. Three groups of fish fillets were treated with tarragon EO and three other groups were treated with summer savory EO and then cooked by different cooking methods (frying, oven baking and steaming). During the storage period, fat hydrolysis was evaluated through measuring free fatty acid value (FFA) and oxidation products were measured via peroxide value (PV) and thiobarbutiric acid reactive substances value (TBARS). During the storage period, the amount of FFA was high in oven baked samples (0.34–0.53% oleic acid) and steamed fillets (0.56–0.84% oleic acid). Following the control, the highest PV was obtained from fried fillets treated with summer savory (4.53–4.67 meq/kg) (P<0.05). Also, TBARS in fried and steamed samples containing summer savory was higher than samples containing tarragon (P<0.05). Overall acceptability score of antioxidant treated samples was higher than that of controls (P<0.05). The results of this study showed that tarragon and summer savory essential oils retarded the oxidation during frozen storage and samples treated with tarragon showed slower hydroperoxide and malonaldehyde formation than those of summer savory-treated or the control samples.

Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets

This study was designed to investigate the influence of boiling, baking, and frying on protein modification and in vitro digestibility of hairtail fillets. The boiled fillets among the three cooking methods showed lower carbonyl and NH2 content and sensory acceptance and higher digestibility, while the fried fillets showed higher carbonyl and NH2 contents and lower digestibility. The digestibility of boiled and baked fillets was less affected by cooking time. SDS-PAGE analysis showed that the protein pattern in cooked fillets was clearly affected by the cooking method. Digestibility significantly correlated with NH2 (r ≤ −0.87, p < 0.01) and carbonyls contents (r ≤ −0.85, p < 0.01); SH content significantly and negatively correlated with the digestibility from pepsin (r = −0.71, p < 0.05), but did not significantly correlate with the digestibility from pepsin and trypsin. Overall, the protein oxidation and the changes of NH2 may greatly affect the protein digestibility of cooked hairtail fillets. These results provide a deeper understanding of the effect of cooking on digestibility of fish protein.

Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran

Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in fried fillet (17.27%). P. indicus was, rich in fat, protein, and ash, thus its consumption should be encouraged.

Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran

Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in fried fillet (17.27%). P. indicus was, rich in fat, protein, and ash, thus its consumption should be encouraged.

Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet

The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.

Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus) and Emperor Sea Bream (Lethrinus spp.) Fillets Sold on Retail Market

Introduction: The variety of seafood on the European market has considerably increased in recent years. This study presents data to the main nutritional values and the sensory properties of two exotic fish species, mahi-mahi ( Coryphaena hippurus ) and emperor sea bream ( Lethrinus spp.), sold on retail market in Germany. Information on the quality of frozen and glazed fillets is still missing, but is important to characterize these products. This also includes details on the substances added to increase the water-binding ability. Aims: The paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes. Materials and methods: 10 samples of each fish species were analysed after homogenisation to determine the following parameters: pH-value (with a pH meter); water (gravimetrically); ash (in a muffle furnace at 550 °C); salt (NaCl; by auto-titration); fat (by a modified Smedes method); protein (with a LECO TruSpecN based on the principles of the Dumas combustion method); total phosphorus content (photometrically); total volatile basic nitrogen (TVB-N, using the EU reference method); total viable bacteria count (TVC) and specific fish spoiling bacteria (SSO) (by decimal dilutions method). The sensory assessments were done with cooked and fried fillets by a panel consisting of 6 specialists, using a descriptive method. Results: Lipid, ash and salt contents of mahi-mahi were comparable to the emperor sea bream values. Due to low lipid content, both species can be classified as lean species. The protein amount of emperor sea bream was significantly higher compared to mahi-mahi and many other common fish species. In mahi-mahi samples, slightly higher values of total phosphates content were found. The pH values of emperor sea bream were in a normal range for fresh fish, whereas in mahi-mahi significantly higher values were determined which was not correlated with quality deteriorations. TVB-N values in all investigated samples were low and indicate a sufficient fish freshness of the used raw material. The TVC of different mahi-mahi and emperor sea bream fillets indicated a good to sufficient microbiological status. Conclusion: Pleasant sensory properties, low microbiological charge and low fat contents of emperor sea bream and mahi-mahi lead to the conclusion that these exotic fish products are a valuable enrichment of fish products on the market.

Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 °C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS–MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction.The deep-fat frying process caused significant changes on PE and PC molecular species composition of the fish fillet.In all cases, the deep-fat frying process caused a significant (P < 0.05) increase in the relative proportions of the PE and PC species constituted by the combination of palmitic and docosahexaenoic acids. At the same time, a depletion of the percentage of the PE and PC species formed by two docosahexaenoic acid residues in fried fillets was registered. Anyway, this depletion was statistically significant for PC, but not for PE.Both PE and PC compositions were not influenced by the frying temperature, whereas the nature of the culinary fat had an effect on the PC composition. Particularly, the frying tests with conventional sunflower oil produced a statistically significant increase of PC species containing saturated/polyunsaturated fatty acids and a significant decrease of PC species formed by the combination of two polyunsaturated fatty acids.

English

The study was conducted to determine the effect of various cooking methods - grilling, deep frying, pan frying and roasting on quality attributes of Muscovy drake meat. A total of one hundred and eighty (180) Muscovy drakes fillets weighing between 118-130 g were used in a completely randomized design. Cooked samples were analyzed for proximate composition and physical characteristics. Organoleptic characteristics were evaluated using a nine-point hedonic scale. Deep fried meat samples had the highest (P&lt;0.05) cooking loss (52.37%), while pan and deep fried meat samples had the highest shear force values of 4.10 and 3.91 kg/cm3, respectively in comparison to values of 2.68 and 2.64 kg/cm3 for roasted and grilled samples. The water holding capacity (WHC) of the meat was not affected significantly (P&gt;0.05). The moisture content varied from 71.64% in the raw meat to 35.57% in deep fried fillets. Protein and ash content increased across the treatments after cooking. Pan fried (13.95%) and roasted duck fillets (13.92%) had higher fat than the raw sample (12.92%). Except for colour, other organoleptic parameters were not affected significantly. The use of deep frying method should be minimized since it resulted into meat with the least nutrient composition. Key words: Muscovy drake, cooking method, organoleptic characteristics, physical attribute.

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

This study was performed to examine the effects of different cooking methods (frying, steaming, oven cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of red mullet (Mullus barbatus) fillets. The frying process caused a significant increase in fat content (from 13.37±0.04 to 34.44±0.20 g/100 g d.w.) and reduced the proportion of the palmitic acid of 50.73% and saturated fatty acids of 56.9%. While, the proportion of polyunsaturated fatty acids (PUFA) increased from 4.04% of total fatty acids for raw fillet to 49.17% of total fatty acids for fried fillets. The steamed, oven-cooked, and microwave-cooked fillets showed the best proportion of fat content, PUFA, and ω-6/ω-3 ratio as compared with fried red mullet fillets. Na, Mg, and Zn contents of cooked fish fillets significantly decreased.

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

The influence of cooking methods (baking, grilling, or frying) on lipid oxidation and fatty acid composition of anchovy (Engraulis encrasicholus) fillets was evaluated. All of the treatments reduced the free fatty acid content of the fillets (P < 0.05) and minimal values were determined in grilled (3.30 g/100 g lipid) and fried (2.84 g/100 g lipid) fillets. The peroxide value and thiobarbituric acid value of the fillets were also increased by the cooking process (P < 0.05). While the maximum peroxide value content of anchovy fillets was determined in grilled fillets as 16.23 meq O2/kg lipid (P < 0.05), the highest thiobarbituric acid values were determined as 3.63 mg MDA/kg fillet and 2.96 mg MDA/kg fillet for grilled and baked fillets, respectively. In the grilled fillets, the increase of thiobarbituric acid value exceeded the permitted limiting value. All of the cooking methods used caused modifications in the fatty acid compositions and only frying caused modification in the n-3/n-6 ratio of the fillets. The modifications in the fatty acid compositions were more prominent in the fried fillets. These results indicated that grilling may be hazardous because of the formation of lipid oxidation products as a result of thermal degradation of lipids during cooking.

Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM)

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the nonbreaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the nonbreaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower.

The effect of cooking methods on mineral and vitamin contents of African catfish

Abstract Proximate composition, mineral and vitamin contents (A, E, B 1 , B 2 , niacin and B 6 ) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets. The moisture content of cooked fish decreased. Mineral levels were affected by cooking methods, except for Cu Although the vitamin A content significantly increased in grilled and fried fish, vitamin E increased in all cooked fish. Vitamin B 1 content of cooked fish significantly decreased. Vitamin B 2 and niacin contents of grilled fish increased significantly. B 6 content of cooked fish significantly decreased but this did not occur for the grilled fish. High levels of vitamin and mineral contents were found in grilled catfish.

Bioactive Compounds in Cod (Gadus morhua) Products and Suitability of 1H NMR Metabolite Profiling for Classification of the Products Using Multivariate Data Analyses

This work investigates the suitability of (1)H NMR spectroscopy to identify the fate of some bioactive compounds in seafood submitted to several processing conditions and examines the possibility of using (1)H NMR spectroscopy profiling to classify such products. Perchloric acid extracts of cod white muscle from newly killed and (i) unprocessed, (ii) boiled, and (iii) fried fillets and from (iv) frozen fillets, (v) the frozen fillets after thawing, and (vi) their drip loss and from (vii) rehydrated cod klippfish (n = 5) were analyzed by 500 MHz (1)H NMR spectroscopy. It was possible to identify taurine, betaine, anserine, creatine, and trimethylamine oxide (TMAO) in all extracts examined, and frozen fish was recognizable by the presence of dimethylamine (DMA). None of the heating procedures seemed to induce the loss of bioactive compounds from the fillet, but freezing and thawing did: the compounds were lost in what is known as drip loss. About 80% of the samples were correctly classified using a probabilistic neural network procedure having as inputs the scores of the first 20 principal components of the principal component analysis of a selected region of the NMR spectra.