Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes

This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel "kembong" (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p