IBRAHIM, A., HASAB-ALLA, A., SALAMA, M. (2004). EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS. Egyptian Journal of Agricultural Research, 82(2), 891-904. doi: 10.21608/ejar.2004.258379
ATEF E. IBRAHIM; AHMED Z. HASAB-ALLA; MOHAMED I. SALAMA. "EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS". Egyptian Journal of Agricultural Research, 82, 2, 2004, 891-904. doi: 10.21608/ejar.2004.258379
IBRAHIM, A., HASAB-ALLA, A., SALAMA, M. (2004). 'EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS', Egyptian Journal of Agricultural Research, 82(2), pp. 891-904. doi: 10.21608/ejar.2004.258379
IBRAHIM, A., HASAB-ALLA, A., SALAMA, M. EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS. Egyptian Journal of Agricultural Research, 2004; 82(2): 891-904. doi: 10.21608/ejar.2004.258379
EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS
Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre Ministry of Agriculture, Dokki, Giza, Egypt
Abstract
The goal of this study is to determine how different cooking methods (steaming, baking, broiling, deep frying and cooking in microwave) affect the proximate, minerals and fatty adds composition and organoleptic evaluation of common carp Cyprinus cuipio L., catfish Caries gariep/nus and Nile tilapia Oreachromis niloticus fillets. Common carp fish had the highest fillet yield 43.6% and cooking time 21.2 min when cooked by steaming method, while, the tilapia had the highest cooking yield after being cooked by steaming method 85.7%. Lipids, proteins and ash content were gradually increased during cooking by different methods for all species, and the highest levels were the fillets cooked by deep fried method, while, the moisture content was gradually decreased during the different cooking methods. M the minerals increased during different cooking methods, except the steaming method which showed a decrease In all minerals compared with the raw fillets. The fatty adds composition mono unsaturated fatty adds (MUFA), poly unsaturated fatty acids (PUFA) and unsaturated/ saturated (U/S) ratio of all species fillets cooked In all methods were decreased compared to the raw fillets, except the cooking in deep fried method which showed an increase in the fatty adds composition. The results showed an increase in saturated fatty adds (SFA) for all species fillets cooked by different methods except cooking by deep fried method. It had a decrease in SFA compared to the raw fillets of all species. On the other side, the average scores of sensory properties were not significantly different between baked and broiled methods for all species and it had the highest degree compared to the other methods. From the results obtained in the present study, it may be recommended that, the best consumption fish fillets (common carp, catfish and tilapia) is cooking by baking or broiling method, deep frying, microwave and steaming methods, respectively.
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