Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes
Erkan Nuray, Ozden Ozkan, Selcuk Arif,
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( Erkan Nuray )
Istanbul University Faculty of Fisheries Department of Seafood Processing and Quality Control
( Ozden Ozkan )
Istanbul University Faculty of Fisheries Department of Seafood Processing and Quality Control
( Selcuk Arif )
Food Institute Tubitak Marmara Research Center
Abstract
Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20?17.14?g/100?g. Wide variations in protein content (18.11?25.65?g/100?g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.
키워드
amino acids; fish; frying; grilling; high-performance liquid chromatography; proximate composition; steaming
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