Effects of processing methods on nutritional composition of fish pampus argenteus (White pomfret) in iran
DOI:
https://doi.org/10.5219/1274Keywords:
frying, brining, boiling, processing, Pampus argenteusAbstract
The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.
Downloads
Metrics
References
Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X. W., Fang, Y. 2018. Effect of processing methods on nutritional and physico-chemical composition of fish a review. Food Processing & Technology, vol. 6, no. 4, p. 376-382. https://doi.org/10.15406/mojfpt.2018.06.00191 DOI: https://doi.org/10.15406/mojfpt.2018.06.00191
Alizade, E., Chapleau, N., Delamballerie, M., 2009. Effects of freezing and cooking processes on the texture of Atlantic salmon (Salmo salar) fillets. In: Proceedings of the 5th CIGR Section VI International Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. Potsdam, Germany. p. 262-269.
Alizade, E., Chapleau, N., Delamballerie, M., Le-Bail, A. 2009. Effect of freezing and cooking processes on the texture of Atlantic salmon (Salmo salar) fillets. Proceedings of the 5th CIGR Section VI International Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. Potsdam, Germany. p. 262-269.
AOAC. 2005. Official methods of analysis of AOAC International. 18th ed. Arlington, USA : Association of Official Analytical Chemists. ISBN: 978-0935584752.
Binici, A., Kaya, G. K. 2018. Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science Technology, vol. 38, p. 66-70. https://doi.org/10.1590/1678-457x.15717 DOI: https://doi.org/10.1590/1678-457x.15717
Costa, S., Afonso, C., Bandarra, N. M., Gueifão, S., Castanheira, I., Carvalho, M. L, Cardoso, C., Nunes, M. L., 2013. The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance. Food Chemistry and Toxicology, vol. 60, p. 277-285. https://doi.org/10.1016/j.fct.2013.07.050 DOI: https://doi.org/10.1016/j.fct.2013.07.050
Díaz-Tenorio, L. M., García-Carreño, F. L., Pacheco-Aguilar, R. 2007. Comparison of freezing and thawing treatments on muscle proporties of white leg shrimp (Litopenaeus Vannaamei). Journal of Food Biochemistry, vol. 31, no. 5, p. 563-576. https://doi.org/10.1111/j.1745-4514.2007.00130.x DOI: https://doi.org/10.1111/j.1745-4514.2007.00130.x
El-Lahamy, A. A., Khalil, K. I., El-Sherif, S. A., Mahmud, A. A. 2018. Impact of cooking methods and frozen storage on quality parameters of mullet fish (Mugil cephalous) steaks. Journal of Food Technology Preservation, vol. 2, no. 3, 7 p. Available at: https://www.alliedacademies.org/articles/impact-of-cooking-methods-and-frozen-storage-on-quality-parameters-ofmullet-fish-mugil-cephalous-steaks.pdf
García-Arias, M. T., Pontes, E. Á., García-Linares, M. C., García-Fernández, M. C., Sánchez-Muniz, F. J. 2003. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, vol. 83, no. 3, p. 349-356. https://doi.org/10.1016/S0308-8146(03)00095-5 DOI: https://doi.org/10.1016/S0308-8146(03)00095-5
Gökçe, M. A., Taşbozan, O., Çelik, M., Tabakoğlu, Ş. S. 2004. Seasonal variations in proximate and fatty acid compositions of female common sole (Solea solea). Food Chemistry, vol. 88, no. 3, p. 419-423. https://doi.org/10.1016/j.foodchem.2004.01.051 DOI: https://doi.org/10.1016/j.foodchem.2004.01.051
Gokoglu, N., Yerlikaya, P., Cengiz, E. 2004. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry, vol. 84, no. 1, p. 19-22. https://doi.org/10.1016/S0308-8146(03)00161-4 DOI: https://doi.org/10.1016/S0308-8146(03)00161-4
Chukwu, O., Shaba, I. M. 2009. Effects of drying methods on proximate compositions of Catfish (Clarias gariepinus). World Journal of Agricultural Science, vol. 5, no. 1, p. 114-116.
Kim, J. D., Lall, S. P. 2000. Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus), yellowtail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthys olivaceus). Aquaculture, vol. 187, no. 3-4, p. 367-373. https://doi.org/10.1016/S0044-8486(00)00322-7 DOI: https://doi.org/10.1016/S0044-8486(00)00322-7
Kocatepe, D., Turan, H., Taşkaya, G., 2011. Effects of cooking methods on the proximate composition of black sea Anchovy (Engraulis encrasicolus, Linnaeus 1758). GIDA, vol. 36, p. 71-75.
Kocatepe, D., Turan, H., Taşkaya, G., Kaya, Y., Erden, R., Erdoğdu, F. 2011. Effects of cooking methods on the proximate composition of black sea Anchovy (Engraulis encrasicolus, Linnaeus 1758). GIDA, vol. 36, no. 2, p. 71-75.
Küçükgülmez, A., Celik, M., Yanar, Y., Ersoy, B., Çikrikçi, M. 2006. Effects of different cooking methods on the proximate composition and mineral contents of sea bass (Dicentrarchus labrax). Advances Food Science, vol. 28, no. 4, p. 223-227.
Magnussen, O. M., Hemmingsen, A. K. T., Hardarsson, V., Nordtvedt, T. S. Eikevik, T. M. 2008. Freezing Fish. In Evans, J. A. Frozen Food Science and Technology. Australia : Blackwell Publishing, 365 p. ISBN-9781444302325. https://doi.org/10.1002/9781444302325.ch7 DOI: https://doi.org/10.1002/9781444302325.ch7
Manthey, M., Karnop, G., Rehbein, H. 1988. Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage on ice. International Journal of Food Science + Technology, vol. 23, no. 1, p. 1-9. https://doi.org/10.1111/j.1365-2621.1988.tb00543.x DOI: https://doi.org/10.1111/j.1365-2621.1988.tb00543.x
Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R., Mas, R. H. M. H. 2012. Effects of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). Journal of Food Science and Technology, vol. 49, no. 3, p. 373-377. https://doi.org/10.1007/s13197-011-0418-9 DOI: https://doi.org/10.1007/s13197-011-0418-9
Martínez-Alvarez, O., Gómez-Guillén, C. 2013. Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets. LWT - Food Science and Technology, vol. 53, p. 387-394. https://doi.org/10.1016/j.lwt. 04.013 DOI: https://doi.org/10.1016/j.lwt.2013.04.013
Mujaffar, S., Sankat, C. K. 2005. The air drying behaviour of shark fillets. Canadian Biosystems Engineering, vol. 47, no. 3, p. 11-13.
Saguy, I. S., Dana, D. 2003. Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects. Journal of Food Engineering, vol. 56, no. 1-2, p. 143-152. https://doi.org/10.1016/S0260-8774(02)00243-1 DOI: https://doi.org/10.1016/S0260-8774(02)00243-1
Tangduangdee, C., Bhumiratana, S., Tia, S. 2003. Heat and mass transfer during deep-fat frying of frozen composite foods with thermal protein denaturation as quality index. Science Asia, vol. 29, p. 355-364.
Tangduangdee, C., Sakarindr, B., Suvit, T. 2003. Heat and mass transfer during deep-fat frying of frozen composite foods with thermal protein denaturation as quality index. Science Asia. vol. 29, p. 355-364.
USDA. 2015. Composition of foods: Raw, Processed, Prepared. USDA National Nutrient Database for Standard Reference Release 27. Documentation and User Guide. 154 p. Available at: https://www.ars.usda.gov/ARSUserFiles/80400535/DATA/sr27/sr27_doc.pdf
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
