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). Prot...
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| Veröffentlicht in: | Nutrition and food science 2004-04, Vol.34 (2), p.54-59 |
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| description | 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 |
| doi_str_mv | 10.1108/00346650410529005 |
| format | Article |
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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<0.01) in the protein content of the raw fish compared to the heat-treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non-essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.</description><identifier>ISSN: 0034-6659</identifier><identifier>EISSN: 1758-6917</identifier><identifier>DOI: 10.1108/00346650410529005</identifier><language>eng</language><publisher>Bradford: Emerald Group Publishing Limited</publisher><subject>alanine ; Amino acids ; arginine ; aspartic acid ; boiling ; Cooking ; essential amino acids ; Fish ; frying ; glutamic acid ; Heat treatment ; histidine ; isoleucine ; leucine ; lysine ; mackerel ; methionine ; Nutrition ; Oreochromis mossambicus ; Palm oil ; palm oils ; phenylalanine ; proline ; protein content ; Rastrelliger ; Rastrelliger kanagurta ; raw fish ; Sardina pilchardus ; sardines ; serine ; threonine ; tyrosine ; valine</subject><ispartof>Nutrition and food science, 2004-04, Vol.34 (2), p.54-59</ispartof><rights>Emerald Group Publishing Limited</rights><rights>Copyright MCB UP Limited (MCB) 2004</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c414t-6b991ae0534c9b866d9bf38ed2147b2cb3c5f4a9bad93fa094d9dbd7fabdc7b73</citedby><cites>FETCH-LOGICAL-c414t-6b991ae0534c9b866d9bf38ed2147b2cb3c5f4a9bad93fa094d9dbd7fabdc7b73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.emerald.com/insight/content/doi/10.1108/00346650410529005/full/pdf$$EPDF$$P50$$Gemerald$$H</linktopdf><linktohtml>$$Uhttps://www.emerald.com/insight/content/doi/10.1108/00346650410529005/full/html$$EHTML$$P50$$Gemerald$$H</linktohtml><link.rule.ids>314,780,784,967,11635,27924,27925,52686,52689</link.rule.ids></links><search><creatorcontrib>Ismail, Amin</creatorcontrib><creatorcontrib>Hainida Khairul Ikram, Emmy</creatorcontrib><title>Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes</title><title>Nutrition and food science</title><description>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<0.01) in the protein content of the raw fish compared to the heat-treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non-essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.</description><subject>alanine</subject><subject>Amino acids</subject><subject>arginine</subject><subject>aspartic acid</subject><subject>boiling</subject><subject>Cooking</subject><subject>essential amino acids</subject><subject>Fish</subject><subject>frying</subject><subject>glutamic acid</subject><subject>Heat treatment</subject><subject>histidine</subject><subject>isoleucine</subject><subject>leucine</subject><subject>lysine</subject><subject>mackerel</subject><subject>methionine</subject><subject>Nutrition</subject><subject>Oreochromis mossambicus</subject><subject>Palm oil</subject><subject>palm oils</subject><subject>phenylalanine</subject><subject>proline</subject><subject>protein content</subject><subject>Rastrelliger</subject><subject>Rastrelliger kanagurta</subject><subject>raw fish</subject><subject>Sardina pilchardus</subject><subject>sardines</subject><subject>serine</subject><subject>threonine</subject><subject>tyrosine</subject><subject>valine</subject><issn>0034-6659</issn><issn>1758-6917</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqN0UtvFSEUB_CJ0cRr9QO4krjwkTjK4THAsmnaatLEhXZNeLbUuXALcxf99nIdV9ZoVxDO7_whnGF4CfgjAJafMKZsmjhmgDlRGPNHwwYEl-OkQDweNof62IF6Ojxr7QZj4BTEZrg9jTG4paESkSvlR8pXaFeNW5ILDb2zJc2HI5M9ivWub9-jktFyHboqS0j5V8lsUy7IuORbT8lLyGtiLPuKWpj7DaEHpHYd2vPhSTRzCy9-r0fD5dnp95PP48XX8y8nxxejY8CWcbJKgQmYU-aUldPklY1UBk-ACUucpY5HZpQ1XtFosGJeeetFNNY7YQU9Gt6uuf2ht_vQFr1NzYV5NjmUfdOCUVBEKtXlm39KIolioNgDIEiYGP0vBEGk5FJ2-PoPeNO_LPd_0QTERATl0BGsyNXSWg1R72ramnqnAevD9PW96feeV2tPNEWbq5qavvxGMLDD5EEI0gVeRdiGamb_oNAPf2-5R_XOR_oTOF7GqQ</recordid><startdate>20040401</startdate><enddate>20040401</enddate><creator>Ismail, Amin</creator><creator>Hainida Khairul Ikram, Emmy</creator><general>Emerald Group Publishing Limited</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7X2</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20040401</creationdate><title>Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes</title><author>Ismail, Amin ; Hainida Khairul Ikram, Emmy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c414t-6b991ae0534c9b866d9bf38ed2147b2cb3c5f4a9bad93fa094d9dbd7fabdc7b73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>alanine</topic><topic>Amino acids</topic><topic>arginine</topic><topic>aspartic acid</topic><topic>boiling</topic><topic>Cooking</topic><topic>essential amino acids</topic><topic>Fish</topic><topic>frying</topic><topic>glutamic acid</topic><topic>Heat treatment</topic><topic>histidine</topic><topic>isoleucine</topic><topic>leucine</topic><topic>lysine</topic><topic>mackerel</topic><topic>methionine</topic><topic>Nutrition</topic><topic>Oreochromis mossambicus</topic><topic>Palm oil</topic><topic>palm oils</topic><topic>phenylalanine</topic><topic>proline</topic><topic>protein content</topic><topic>Rastrelliger</topic><topic>Rastrelliger kanagurta</topic><topic>raw fish</topic><topic>Sardina pilchardus</topic><topic>sardines</topic><topic>serine</topic><topic>threonine</topic><topic>tyrosine</topic><topic>valine</topic><toplevel>online_resources</toplevel><creatorcontrib>Ismail, Amin</creatorcontrib><creatorcontrib>Hainida Khairul Ikram, Emmy</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>eLibrary</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Nutrition and food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ismail, Amin</au><au>Hainida Khairul Ikram, Emmy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes</atitle><jtitle>Nutrition and food science</jtitle><date>2004-04-01</date><risdate>2004</risdate><volume>34</volume><issue>2</issue><spage>54</spage><epage>59</epage><pages>54-59</pages><issn>0034-6659</issn><eissn>1758-6917</eissn><abstract>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<0.01) in the protein content of the raw fish compared to the heat-treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non-essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.</abstract><cop>Bradford</cop><pub>Emerald Group Publishing Limited</pub><doi>10.1108/00346650410529005</doi><tpages>6</tpages></addata></record> |
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| subjects | alanine Amino acids arginine aspartic acid boiling Cooking essential amino acids Fish frying glutamic acid Heat treatment histidine isoleucine leucine lysine mackerel methionine Nutrition Oreochromis mossambicus Palm oil palm oils phenylalanine proline protein content Rastrelliger Rastrelliger kanagurta raw fish Sardina pilchardus sardines serine threonine tyrosine valine |
| title | Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes |
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