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Effects of Deep Frying on Proximate Composition and Micronutrient of Indian
Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and
Cockle (Anadara granosa) |
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M.M. Rahman,
M. Zamri and N. Fadilla |
Abstract:
This study was conducted to determine the proximate composition
and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger
kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa).
All fish and shellfish were purchased from local fish market in Kuantan city.
All samples of each species were mixed and divided into two groups based on
random selection. Each group were again divided into 3 sub-groups which were
considered as replications. The first group were kept uncooked. The second group
were fried in a beaker of 400 mL palm cooking oil capacity at a temperature
approximately of 180°C for a 15 min period. Both raw and fried samples were
analysed following standard methods to determine protein, lipid, ash, moisture,
carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content
was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and
Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish
is better than shellfish in the nutritional point of view. Fried fish and shellfish
had very high fat content. Therefore, frying cannot be recommended to prepare
a healthy diet. More research is needed including all cooking methods of fish
to know the nutritional changes by each cooking method. Fish contains many important
fatty acids and amino acids which might be lost during frying. Therefore, future
study should include the effects of different cooking methods on amino acids
and fatty acids compositions of fish and shellfish.
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How to cite this article:
M.M. Rahman, M. Zamri and N. Fadilla, 2012. Effects of Deep Frying on Proximate Composition and Micronutrient of Indian
Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and
Cockle (Anadara granosa). Pakistan Journal of Biological Sciences, 15: 589-594.
DOI: 10.3923/pjbs.2012.589.594
URL: https://scialert.net/abstract/?doi=pjbs.2012.589.594
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