The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets


  • Ali Aberoumand Behbahan Khatam Alanbia University of Technology, Natural Resources Faculty, Department of Fisheries, Behbahan, Iran. Postal Address: No 22 Second Alley of Ab Va Bargh, Zolfeghari, Behbahan, Khuzestan Province Iran, I.R. Iran, Postal Code: 6361613517, Tel.: +98-9167277178,
  • Milad Masoudi Behbahan Khatam Alanbia University of Technology, Behbahan, Iran, Natural Resources Faculty, Department of Fisheries, Address: House number: 7391871738, 5 Alley, Goldasht Blvd, Sadegh Abad, Abadeh City, Fars, I.R.Iran, Tel.: +98-9172638963



cooking methods, Oncorhynchus mykiss, nutrients, cook loss, pH


Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p <0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (p <0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (p <0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (p <0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.


Download data is not yet available.


Metrics Loading ...


Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R., & Mas, R. H. M. H. (2011). Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). In Journal of Food Science and Technology (Vol. 49, Issue 3, pp. 373–377). Springer Science and Business Media LLC. DOI:

Aberoumand, A. (2014). Nutrient composition analysis of Gish fish fillets affected by different cooking methods. In International Food Research Journal (Vol. 21, Issue 5, pp.1989–1991). Faculty of Food Science & Technology, UPM.

Houben, J. H., & Tjeerdsma-van Bokhoven, J. L. M. (2004). Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model. In International Journal of Food Microbiology (Vol. 97, Issue 1, pp. 85–91). Elsevier BV. DOI:

Stephen, N. M., Jeya Shakila, R., Jeyasekaran, G., & Sukumar, D. (2010). Effect of different types of heat processing on chemical changes in tuna. In Journal of Food Science and Technology (Vol. 47, Issue 2, pp. 174–181). Springer Science and Business Media LLC. DOI:

Adeyemi, O. T., Osilesi, O. O., Onajobi, F., Adebawo, O., Oyedemi, S. O., & Afolayan, A. J. (2013). Effect of processing on the proximate and mineral compositions of Trachurus trachurus: A fish commonly consumed in Nigeria. In Journal of Emerging Trends in Engineering and Applied Sciences (Vol. 4, Issue 3, pp. 378–385). Scholarlink Research Institute.

AOAC, (2005). Official Methods of Analysis. In: Horwitz, W. (Ed.), 18th Edn., Association of Official Analytical Chemists International (AOAC), Washington, DC, Vol. 35, pp. 2–36. ISBN 0-935584-77-3.

Kapute, F., & Sainani, H. (2017). Effect of cooking method on proximate and mineral composition of lake Malawi tilapia (Oreochromis karongae). In African Journal Of Food, Agriculture, Nutrition And Development (Vol. 17, Issue 04, pp. 12589–12599). African Journal of Food, Agriculture, Nutrition and Development. DOI:

Pathare, P. B., & Roskilly, A. P. (2016). Quality and Energy Evaluation in Meat Cooking. In Food Engineering Reviews (Vol. 8, Issue 4, pp. 435–447). Springer Science and Business Media LLC. DOI:

Al‐Jedah, J. H., Ali, M. Z., & Robinson, R. K. (1999). The nutritional importance to local communities of fish caught off the coast of Qatar. In Nutrition & Food Science (Vol. 99, Issue 6, pp. 288–294). Emerald. DOI:

Beklevik, G., Polat, A., & Ozogul, F. (2008). Nutritional value of sea bass (Dicentrarchusla brax) fillets during frozen (-18o C) storage. In Turkish Journal of Veterinary and Animal Science (Vol.29, pp. 89–95). Scientific and Technological Research Council in Turkey.

Kaushik, V. (2010). Designing Fireless Cooker of Indigenous Insulation Material for Better Heat Retention. In Journal of Human Ecology (Vol. 30, Issue 2, pp. 99–104). Kamla Raj Enterprises. DOI:

FAO. (1992). Fish Processing Characteristics. Fermented fish in Africa: A study on processing marketing and consumption. FAO, Rome. ISBN 92-5-103255-6.

Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khosroshahi, N. K., & Babakhani, A. (2014). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). In Food Chemistry (Vol. 148, pp. 86–91). Elsevier BV. DOI:

Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., Khaksar, R., & Mahmoudzadeh, M. (2016). Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss). In International Journal of Food Properties (Vol. 19, Issue 11, pp. 2471–2480). Informa UK Limited. DOI:

Rathod, N., & Pagarkar, A. (2013). Biochemical and sensory quality changes of fish cutlets, made from pangasius fish (pangasianodon hypophthalmus), during storage in refrigerated display unit at -15 to -18°C. In International Journal of Food Agricultural Veterinary Science (Vol. 3, Issue 1, pp. 1–8). Centre for Bio Technology, India.

Bett, K.L., & Dionigi, C.P. (1997). Detecting seafood off-flavors: Limitations of sensory evaluation. In Food Technology (Vol. 51, Issue 8, pp. 70–79). Institute of Food Technologists.

Simeonidou, S., Govaris, A., & Vareltzis, K. (1997). Quality assessment of seven Mediterranean fish species during storage on ice. In Food Research International (Vol. 30, Issue 7, pp. 479–484). Elsevier BV. DOI:

Köse, S., Boran, M., & Boran, G. (2006). Storage properties of refrigerated whiting mince after mincing by three different methods. In Food Chemistry (Vol. 99, Issue 1, pp. 129–135). Elsevier BV. DOI:

Orak, H. H., & Kayisoglu, S. (2008). Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26°C). ACTA Scientiarum Polonorum Technologia Alimentaria (Vol. 7, Issue 3, pp. 15–28).

Dhanapal, G., Vidya, S. R. Binay, B. N. Venkateswarlu, G. Devivaraprasad R. A., & Basu, S. (2012). Effect of cooking on physical, biochemical, bacteriological characteristics and fatty acid profile of Tilapia (Oreochromis mossambicus) fish steaks. In Archives of Applied Science Research (Vol. 4, Issue 2, pp.1142–1149). Scholars Research Library.

Skipnes, D., Johnsen, S. O., Skåra, T., Sivertsvik, M., & Lekang, O. (2011). Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture. In Journal of Aquatic Food Product Technology (Vol. 20, Issue 3, pp. 331–340). Informa UK Limited. DOI:

Kong, F., Tang, J., Rasco, B., & Crapo, C. (2007). Kinetics of salmon quality changes during thermal processing. In Journal of Food Engineering (Vol. 83, Issue 4, pp. 510–520). Elsevier BV. DOI:

Ovissipour, M., Rasco, B., Tang, J., & Sablani, S. S. (2013). Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. In Food Research International (Vol. 53, Issue 1, pp. 141–148). Elsevier BV. DOI:

Cao, L., Rasco, B. A., Tang, J., Niu, L., Lai, K., Fan, Y., & Huang, Y. (2016). Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization. In International Journal of Food Properties (Vol. 19, Issue 10, pp. 2297–2306). Informa UK Limited. DOI:

Flaskerud, K., Bukowski, M., Golovko, M., Johnson, L., Brose, S., Ali, A., Cleveland, B., Picklo, M., Sr., & Raatz, S. (2017). Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). In Food Science & Nutrition (Vol. 5, Issue 6, pp. 1195–1204). Wiley. DOI:

Ersoy, B., & Özeren, A. (2009). The Effect of Cooking Methods on Mineral and Vitamin Contents Of African Catfish. Food Chemistry (Vol.115, Issue.2, pp.419–422). DOI:

Larsen, R. Eilertsen, K.E. & Elvevoll, E.O. (2011). Health Benefits of Marine Foods and Ingredients. Biotechnology Advances (Vol.29, Issue. 5, pp.508–518). DOI:

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, Issue. 1 pp.19–22). DOI:




How to Cite

Aberoumand, A., & Masoudi, M. (2022). The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets. Potravinarstvo Slovak Journal of Food Sciences, 16, 287–295.