식품보건융합연구 (The Korean Journal of Food & Health Convergence)

한국식품보건융합학회 (Korea Food & Health Convergence Association)
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The effects of traditional frying method on proximate composition and energetic values of fish species from Karachi coast of Pakistan

  • Zafar, Fatima Hayat Shaheen (Department of Zoology, Federal Urdu University of Arts, Science and Technology) ;
  • Zahid, Mohammad (Department of Zoology, Federal Urdu University of Arts, Science and Technology) ;
  • Bat, Levent (Department of Hydrobiology, Fisheries Faculty, Sinop University)
  • 투고 : 2019.01.29
  • 심사 : 2019.02.20
  • 발행 : 2019.03.30
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초록

The effect of pan frying method was evaluated for proximate composition of selected fish species Pampus argenteus, Lethrinus nebulosus and Acanthopagarus arabicus which were determined by standard procedures. Proximate compositions found in the frying fillets were different to the raw fish samples. The moisture content seems to decrease in all fried samples. The reason of moisture loss at the time of frying produced is excessive protein amount in fried fish as compare to raw fish. Protein content seemed to increase in Pampus argentus > Lethrinus nebulosus and >Acanthopagrus arabicus in their particular fried form. The outcomes shown that protein content was in the ranges of 14.83-25.07 g/100g in fried samples, while the fat content was between 3.76-9.77 g/100 g. The energy content was the highest in the fried fish Lethrinus nebulosus (236 kcal/100 g), Pampus argentus (161 kcal/100 g) and Acanthopagrus arabicus (135 kcal/100 g). The information achieved in this study would be very important to fish consumers, processors and nutritionists to academically increase their awareness regarding the nutrients contents in selected fish species.

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