Effect of Cooking Methods on Nutritional and Quality Characteristics of Fish
Effect of Cooking Methods on Nutritional and Quality Characteristics of Fish
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
ABSTRACT
The study was carried out during the 2019-20 at laboratory of Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam. The treatments included in the study are: Grilled fish T1=, Fried fish T2=, Microwave T3 = respectively, and treatment were arranged in CRD with the repeats. The results revealed that the cooking in methods were significantly varied (LSD<0.05) for different parameters. The fish cooked in microwave resulted average value of moisture 65.03%, titratable acidity 1.78%, pH value 6.26, protein 24.07%, fat 3.76%. Whereas, the fried fish resulted moisture 62.16%, titratable acidity 1.39%, pH value 5.96, protein 21.11%, fat 5.93%. The fish grilled resulted in moisture 60.19%, titratable acidity 1.32%, pH value 5.89, protein 20.28%, and fat 4.13%. According to the sensory evaluation the result of microwave method were found significantly high than other methods with score of all sensorial parameters i.e. color (7.33), flavor (7.66), texture (8.00), taste (7.66), aroma (7.33) and overall acceptability (8.00). Whereas, the lowest sensory score was recorded in fish with grilled method of cooking and scored (6.00), (5.66), (5.66), (5.33), (5.00), (6.33) in color, flavor, texture, taste, aroma and overall acceptability, respectively.
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June 2021
Vol. 34, Iss. 2, Pages 254-493
