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Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species

Received: 30 October 2016     Accepted: 24 November 2016     Published: 5 January 2017
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Abstract

Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.

Published in International Journal of Food Science and Biotechnology (Volume 1, Issue 1)
DOI 10.11648/j.ijfsb.20160101.13
Page(s) 19-23
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Fish, Roasting, Frying, Proximate, Mineral Elements

References
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    Samuel Joseph Zabadi, Bitrus Wokhe Tukura. (2017). Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. International Journal of Food Science and Biotechnology, 1(1), 19-23. https://doi.org/10.11648/j.ijfsb.20160101.13

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    ACS Style

    Samuel Joseph Zabadi; Bitrus Wokhe Tukura. Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. Int. J. Food Sci. Biotechnol. 2017, 1(1), 19-23. doi: 10.11648/j.ijfsb.20160101.13

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    AMA Style

    Samuel Joseph Zabadi, Bitrus Wokhe Tukura. Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. Int J Food Sci Biotechnol. 2017;1(1):19-23. doi: 10.11648/j.ijfsb.20160101.13

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  • @article{10.11648/j.ijfsb.20160101.13,
      author = {Samuel Joseph Zabadi and Bitrus Wokhe Tukura},
      title = {Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {1},
      number = {1},
      pages = {19-23},
      doi = {10.11648/j.ijfsb.20160101.13},
      url = {https://doi.org/10.11648/j.ijfsb.20160101.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20160101.13},
      abstract = {Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species
    AU  - Samuel Joseph Zabadi
    AU  - Bitrus Wokhe Tukura
    Y1  - 2017/01/05
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    N1  - https://doi.org/10.11648/j.ijfsb.20160101.13
    DO  - 10.11648/j.ijfsb.20160101.13
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 19
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    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20160101.13
    AB  - Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.
    VL  - 1
    IS  - 1
    ER  - 

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Author Information
  • Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria

  • Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria

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