Nutrient composition analysis of gish fish fillets affected by different cooking methods


Citation

Ali Aberoumand, . Nutrient composition analysis of gish fish fillets affected by different cooking methods. pp. 1989-1991. ISSN 22317546

Abstract

The effects of different cooking methods (boiling frying and roasting) on proximate composition of the fish Carangoides malabaricus were investigated. The mean content of moisture protein fat and ash of raw fish was found to be 57.97 2.39 31.49 2.89 16.8 0.45 and 8.04 0.12 respectively. The changes in the amount of protein were found to be significantly higher in frying and boiling fish. The changes in the amount of fat were found to be significantly higher in frying and boiling fish. The ash content decreased significantly in all cooking methods. In the present study the boiling method of cooking is found to be the best for healthy eating.


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Abstract

The effects of different cooking methods (boiling frying and roasting) on proximate composition of the fish Carangoides malabaricus were investigated. The mean content of moisture protein fat and ash of raw fish was found to be 57.97 2.39 31.49 2.89 16.8 0.45 and 8.04 0.12 respectively. The changes in the amount of protein were found to be significantly higher in frying and boiling fish. The changes in the amount of fat were found to be significantly higher in frying and boiling fish. The ash content decreased significantly in all cooking methods. In the present study the boiling method of cooking is found to be the best for healthy eating.

Additional Metadata

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Item Type: Article
AGROVOC Term: Nutrient availability
AGROVOC Term: Nutrient status
AGROVOC Term: Fish fillets
AGROVOC Term: Cooking
AGROVOC Term: Boiling
AGROVOC Term: Frying
AGROVOC Term: Roasting
AGROVOC Term: Carangoides malabaricus
AGROVOC Term: Moisture content
AGROVOC Term: Protein content
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/21881

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