Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran

• Main Authors: Ali Aberoumand, Saeed Ziaei-Nejad
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2015-11-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: Fish P; indicus, Cooking effect, Proximate composition
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/385

Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods. Boiling processing method significantly reduced ash content in the fillet whereas fat content was significantly increased in frying. Baking method recorded highest ash content of 10.64%. The highest protein concentration was obtained for boiled fillet (82.73%). Lipid content was recorded highest in fried fillet (17.27%). P. indicus was, rich in fat, protein, and ash, thus its consumption should be encouraged.