The effect of cooking methods on mineral and vitamin contents of African catfish

Ersoy, Beyza; Özeren, Akif

doi:10.1016/j.foodchem.2008.12.018

Cited by 170 publications

(150 citation statements)

References 17 publications

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“…The changes in K content of grilling, baked and raw fish fillets were insignificant (P>0.05). This result is similar to K contents in other freshwater fish species such as trout (2800-3580 mg/kg) reported by Wheaton and Lawson (1985) and in African catfish (1871-2770 mg/kg) by Ersoy and Ozeren (2009). The Ca content of raw fish was found to be 290 mg/kg DM.…”

Section: Resultssupporting

confidence: 89%

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

et al. 2011

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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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Section: Resultssupporting

confidence: 89%

“…The Ca content of raw fish was found to be 290 mg/kg DM. This value is higher than that reported by Rosa et al (2007); Ersoy and Ozeren (2009) in African catfish and lower than that reported by Gokoglu et al (2004) in rainbow trout. No significant difference of Ca content was noticed in all the cooking methods (p>0.05).…”

Section: Resultscontrasting

confidence: 66%

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

et al. 2011

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“…The highest Ca content (35,100.2 mg/kg) was observed in powdered fish followed by (17,766.7 mg/kg) in fried fish. This value is higher than what reported by Ersoy and Ozeren (2009) in African catfish and Gokoglu et al. (2004) in rainbow trout but similar to that reported by Kabahenda et al.…”

Section: Resultscontrasting

confidence: 67%

“…Water loss, occurring during the production of fish powder, resulted in higher protein content. Similarly, after cooking, a significant water loss was reported by Weber, Bochi, Ribeiro, Victorio, and Emanuelli (2008) in silver catfish; Rosa, Bandarra, and Nunes (2007) and Ersoy and Ozeren (2009) in African catfish.…”

Section: Resultsmentioning

confidence: 56%

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Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

Kasozi

Asizua

Iwe

et al. 2018

Food Science & Nutrition

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A new product in the form of edible fish powder was developed from small pelagic fish (Brycinus nurse) which constitutes one of the major commercial fisheries in Lake Albert, Uganda. The objective of the study was to determine the proximate and mineral composition of the newly developed fish powder and also to compare it with Nile tilapia powder already on market. Results indicated that the changes in the amount of protein and ash were found to be significantly higher (p < 0.05) in fish powder than in fried samples. The increase in fat content of fried fish samples was found to be significant compared to other fish samples. No significant changes (p > 0.05) were observed in carbohydrate content for raw, fried, and powdered samples. Vitamin A decreased significantly in powdered samples. Comparing the B. nurse powder and tilapia powder (made from juvenile tilapia as raw material), the results indicated that B. nurse had higher levels of iron and manganese. Extracting proteins from B. nurse provides an opportunity to increase the utilization of harvested catch.

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Chemical composition of fish

Gökoğlu

Yerlikaya

2015

Seafood Chilling, Refrigeration and Freezing

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The effect of cooking methods on mineral and vitamin contents of African catfish

Cited by 170 publications

References 17 publications

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

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

Nutrient composition of fish protein powder developed from Brycinus nurse (Rüppell, 1832)

Chemical composition of fish

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