Effect of Cooking Methods on Nutritional Profile of Common Pandora (Pagellus Erythrinus) from the Mediterranean Sea

摘要

This study was performed to investigate the effect of different cooking methods (frying, steaming and oven cooking) on proximate composition, mineral contents and fatty acid profiles of common pandora (Pagellus erythrinus) fillets. This investigation allows the determination of optimal preparation method to achieve optimal nutritional and healthy fish qualities. The changes in protein and fat contents after oven cooking were found to be insignificant (P > 0.05). The nutritional values of the fish fillets were preserved after steaming and oven cooking. The fatty acid profiles of fish fillets showed differences between cooking methods. The proportion of palmitic acid increased about 40.2 and 39.9% after steaming and oven cooking, respectively, and decreased of 39.1% after frying. The mineral contents of fish fillets (Ca, Na, K, Mg and Fe) prepared by different cooking methods varied significantly (P < 0.05). The ω-6/ω-3 ratio, increased due to the frying process. The steaming and oven cooking are preferable cooking methods according to nutritional (protein and fat contents) and healthy (ω-6/ω-3 ratio) attributes. Practical Applications In coastal countries, fish is an essential compound of the people diet. Thus, being the impact of different cooking methods on fish's chemical composition is so substantial. For this reason, the study of chemical composition of both fresh and processed fish fillets is so needed for consumers, nutritionists and professional as it allows the former to opt for the best cooking methods of fish fillets.