Comparison of proximate composition of raw and cooked intramuscle tissue of Thunnus tonggol from Terengganu Malaysia

Nurul Izzah Ahmad, . and Ahmad Shamsudin Ahmad, . and Ahmad Ali, . and Norhazirah Abd Aziz, . and Adiana Ghazali, . and Ong Meng-Chuan, . Comparison of proximate composition of raw and cooked intramuscle tissue of Thunnus tonggol from Terengganu Malaysia. pp. 629-639. ISSN 2231-8526

A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture ash lipid and protein of the raw dark muscle was 59.1 0.038 12.1 and 33.9 while in the raw white muscle were 66.7 0.029 2.7 and 33.9 respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1 and 93.0 in dark and white muscles respectively). Likewise the percentage of ash showed some increment with 4.8 in the dark muscle and 7.9 in the white muscle. However the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7 and 9.7 in white muscle. On the other hand percentage of lipid content in both types of muscles after the steaming process was 0.43 in dark muscle and 0.03 in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.

Full text available from: Official URL: http://www.pertanika.upm.edu.my/resources/files/Pe...

Abstract

A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture ash lipid and protein of the raw dark muscle was 59.1 0.038 12.1 and 33.9 while in the raw white muscle were 66.7 0.029 2.7 and 33.9 respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1 and 93.0 in dark and white muscles respectively). Likewise the percentage of ash showed some increment with 4.8 in the dark muscle and 7.9 in the white muscle. However the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7 and 9.7 in white muscle. On the other hand percentage of lipid content in both types of muscles after the steaming process was 0.43 in dark muscle and 0.03 in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.

[error in script]

Item Type:	Article
AGROVOC Term:	Thunnus
AGROVOC Term:	Thunnus tonggol
AGROVOC Term:	Tuna
AGROVOC Term:	Cooking
AGROVOC Term:	Steaming
AGROVOC Term:	Proximate composition
AGROVOC Term:	Muscles
AGROVOC Term:	Moisture content
AGROVOC Term:	Ash content
AGROVOC Term:	Lipid content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9523

Actions (login required)

View Item