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Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes

Amin Ismail (Lecturer, in the Department of Nutrition and Health Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia)
Emmy Hainida Khairul Ikram (Student, in the Department of Nutrition and Health Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 April 2004

1542

Abstract

This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p<0.01) in the protein content of the raw fish compared to the heat‐treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non‐essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.

Keywords

Citation

Ismail, A. and Hainida Khairul Ikram, E. (2004), "Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes", Nutrition & Food Science, Vol. 34 No. 2, pp. 54-59. https://doi.org/10.1108/00346650410529005

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

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