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Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

Journal of Food Science and Technology volume 49, pages 373–377 (2012)Cite this article

Abstract

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

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Affiliations

  1. Department of Biotechnology, Faculty of Applied Sciences, AIMST University, Semeling, 08100 Bedong, Kedah, Darul Aman, Malaysia

    K. Marimuthu, M. Thilaga, S. Kathiresan & R. Xavier

  2. School of Chemical Sciences, Universiti Sains Malaysia, Penang, Malaysia

    R. H. M. H. Mas

Authors
  1. K. Marimuthu
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  2. M. Thilaga
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  3. S. Kathiresan
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  4. R. Xavier
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  5. R. H. M. H. Mas
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Correspondence to K. Marimuthu.

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Marimuthu, K., Thilaga, M., Kathiresan, S. et al. Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). J Food Sci Technol 49, 373–377 (2012). https://doi.org/10.1007/s13197-011-0418-9

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  • DOI: https://doi.org/10.1007/s13197-011-0418-9

Keywords

  • Snakehead fish
  • Channa striatus
  • Cooking methods
  • Proximate composition
  • Minerals