فهرست نشریات علمی دسترسی آزاد ایران

Fish contains high-quality proteins, PUFA (polyunsaturated fatty acids), vitamins and minerals, which may be affected due to different cooking processes by causing protein and lipid oxidation. In this study, we investigated the effect of four important cooking methods viz., steaming, microwave cooking, frying and currying on the nutrient composition of the freshwater carp, Labeo rohita from Loktak lake in Manipur, India. Fresh L. rohita (575±12.5 g, 27.5±2.8 cm) were collected from the lake, filleted, and marinated with table salt and turmeric powder prior to different cooking processes i.e. steaming (99-101 °C for 10 min), microwaving (95.5 to 110 °C for 16 min), oil-frying (170 °C for 8 min) and currying (25 min). Highest protein and lipid were observed in the fried and microwaved fish with corresponding decrease in moisture. While most saturated fatty acid decreased after frying and currying, total MUFA increased significantly in the fried (28.76±0.35%) and curried fish (26.92±0.65%). Total PUFA was highest in microwaved fish (38.4±0.72%) and lowest in the curried sample (29.37±0.56%). Overall, PUFAs (n-3, n-6, EPA, DHA) were preserved in the steamed and microwaved sample. Frying and currying significantly decreased the n-3/n-6 ratio, and increased the thrombogenic index (TI). Results of this study indicates that frying and currying method produced the most significant effect on the nutrient quality of the fish. Steaming and microwave showed better results, and hence, may be considered the best method for cooking the fish to preserve its nutrients.