Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)

This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of e...

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Main Authors:	Rahman, Mohammad Mustafizur, M, Zamri, N, Fadilla
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2012
Subjects:	SH Aquaculture. Fisheries. Angling
Online Access:	http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/1/MM_Rahman-2012-Effects_of_deep_frying_on_prosimate_and_micronutrients.pdf

id	iium-28720
recordtype	eprints
spelling	iium-287202013-02-13T06:33:00Z http://irep.iium.edu.my/28720/ Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa) Rahman, Mohammad Mustafizur M, Zamri N, Fadilla SH Aquaculture. Fisheries. Angling This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of each species were mixed and divided into two groups based on random selection. Each group were again divided into 3 sub-groups, which were considered as replications. The first group were kept uncooked. The second group were fried in a beaker of 400 mL palm cooking oil capacity at a temperature approximately of 180 °C for a 15 minutes period. Both raw and fried samples were analysed following standard methods to determine protein, lipid, ash, moisture, carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish is better than shellfish in the nutritional point of view. Fried fish and shellfish had very high fat content. Therefore, frying cannot be recommended to prepare a healthy diet. More research is needed including all cooking methods of fish to know the nutritional changes by each cooking method. Fish contains many important fatty acids and amino acids, which might be lost during frying. Therefore, future study should include the effects of different cooking methods on amino acids and fatty acids compositions of fish and shellfish. Asian Network for Scientific Information 2012 Article PeerReviewed application/pdf en http://irep.iium.edu.my/28720/1/MM_Rahman-2012-Effects_of_deep_frying_on_prosimate_and_micronutrients.pdf Rahman, Mohammad Mustafizur and M, Zamri and N, Fadilla (2012) Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). Pakistan Journal of Biological Sciences, 15 (12). pp. 589-594. ISSN 1812-5735 (O), 1028-8880 (P) http://scialert.net/abstract/?doi=pjbs.2012.589.594 10.3923/pjbs.2012.589.594
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	SH Aquaculture. Fisheries. Angling
spellingShingle	SH Aquaculture. Fisheries. Angling Rahman, Mohammad Mustafizur M, Zamri N, Fadilla Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
description	This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of each species were mixed and divided into two groups based on random selection. Each group were again divided into 3 sub-groups, which were considered as replications. The first group were kept uncooked. The second group were fried in a beaker of 400 mL palm cooking oil capacity at a temperature approximately of 180 °C for a 15 minutes period. Both raw and fried samples were analysed following standard methods to determine protein, lipid, ash, moisture, carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish is better than shellfish in the nutritional point of view. Fried fish and shellfish had very high fat content. Therefore, frying cannot be recommended to prepare a healthy diet. More research is needed including all cooking methods of fish to know the nutritional changes by each cooking method. Fish contains many important fatty acids and amino acids, which might be lost during frying. Therefore, future study should include the effects of different cooking methods on amino acids and fatty acids compositions of fish and shellfish.
format	Article
author	Rahman, Mohammad Mustafizur M, Zamri N, Fadilla
author_facet	Rahman, Mohammad Mustafizur M, Zamri N, Fadilla
author_sort	Rahman, Mohammad Mustafizur
title	Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
title_short	Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
title_full	Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
title_fullStr	Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
title_full_unstemmed	Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)
title_sort	effects of deep frying on proximate composition and micronutrient of indian mackerel (rastrelliger kanagurta), eel (monopterus albus) and cockle (anadara granosa)
publisher	Asian Network for Scientific Information
publishDate	2012
url	http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/ http://irep.iium.edu.my/28720/1/MM_Rahman-2012-Effects_of_deep_frying_on_prosimate_and_micronutrients.pdf
first_indexed	2023-09-18T20:42:17Z
last_indexed	2023-09-18T20:42:17Z
_version_	1777409445246009344

Effects of deep frying on proximate composition and micronutrient of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa)

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