Effects of processing methods on nutritional composition of fish pampus argenteus (White pomfret) in iran

Authors

  • Ali Aberoumand Behbahan khatam Alanbia University of Technology, Faculty of Natural Resources, Department of Fisheries, second Alley of Ab va barg, Zolfegari street 22, 6361613517, Khuzestan Province, Iran, Tel: +98-9167277178

DOI:

https://doi.org/10.5219/1274

Keywords:

frying, brining, boiling, processing, Pampus argenteus

Abstract

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.

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Published

2020-06-28

How to Cite

Aberoumand, A. (2020). Effects of processing methods on nutritional composition of fish pampus argenteus (White pomfret) in iran. Potravinarstvo Slovak Journal of Food Sciences, 14, 412–416. https://doi.org/10.5219/1274