The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets
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...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2022-07-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1717 |
| _version_ | 1811319064490934272 |
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| author | Ali Aberoumand Milad Masoudi |
| author_facet | Ali Aberoumand Milad Masoudi |
| author_sort | Ali Aberoumand |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-04-13T12:35:48Z |
| format | Article |
| id | doaj.art-cf8e51adfd754411906f2a07a277db19 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-13T12:35:48Z |
| publishDate | 2022-07-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-cf8e51adfd754411906f2a07a277db192022-12-22T02:46:40ZengHACCP ConsultingPotravinarstvo1337-09602022-07-011610.5219/1717The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) filletsAli Aberoumand0Milad Masoudi1Behbahan 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,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 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. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1717cooking methodsOncorhynchus mykissnutrientscook losspH |
| spellingShingle | Ali Aberoumand Milad Masoudi The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets Potravinarstvo cooking methods Oncorhynchus mykiss nutrients cook loss pH |
| title | The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets |
| title_full | The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets |
| title_fullStr | The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets |
| title_full_unstemmed | The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets |
| title_short | The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets |
| title_sort | effect of the cooking method on rainbow trout oncorhynchus mykiss fillets |
| topic | cooking methods Oncorhynchus mykiss nutrients cook loss pH |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1717 |
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