Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

Abstract

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey)

“…Oksuz et al (2011), determined the humidity values 79.41% in Upeneus moluccensis and 73.14% in M. surmuletus. Ersoy (2006), found the The moisture values were compared with the previous studies, it was observed that similar results were obtained in some studies (Kalogeropoulos et al 2004;Gumus et al 2009;Oksuz et al 2011), and we found higher values than some studies (Guner et al 1998;Erkan et al 2010b;Polat et al 2009;Tulgar and Berik 2012). We considered that the moisture value differentiations depend on species, season, nutritional regime, size, spawning season, sex, and catching area.…”

“…In the previous studies, the moisture contents of Mullus barbatus were determined 59.75% by Guner et al (1998), 79.71% by Kalogeropoulos et al (2004), and 79.00% by Gumus et al (2009). Erkan et al (2010b) determined the humidity value 70.25% in Mullus surmuletus. Oksuz et al (2011), determined the humidity values 79.41% in Upeneus moluccensis and 73.14% in M. surmuletus.…”

“…In the previous studies, the crude ash contents of M. barbatus were found 0.90% by Guner et al (1998) and 1.45% by Gumus et al (2009). Erkan et al (2010b) determined the crude ash content 1.10% in M. surmuletus. Oksuz et al (2011) found the crude ash content 1.10% in U. moluccensis and 1.60% in M. surmuletus and they were indicated that the difference is due to the mineral content of the species.…”

Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

“…Erkan et al (2010) observed similar effects of frying on the nutrient content of fish samples. The increase in the fat content was most obvious in the fried fillets, mainly due to the absorption of oil and leaching out of the water during deep-frying (Erkan et al, 2010). According to Saguy & Dana (2003), the cooking oil penetrates into the fillets during frying.…”

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

“…In other studies [Unusan, 2007;Erkan et al, 2010] methionine levels were increased in the fin fishes subjected to conventional and microwave oven-cooked, frying, grilling and steaming processes (achieved at temperatures of 180-190°C). Autoclaving of powdered infant formula at 105°C after being reconstituted in hot water (80°) produced reduced methionine compared to those prepared by conventional methods [Yeung et al, 2006].…”