The effect of cooking method on proximate composition, total iron, heme iron and non-heme iron in haruan (channa sp.), catfish ( clariassp,), siakap (lates CALCARIFER) and tilapia (Oreochromis sp.)
Nowadays, the freshwater fish industry has increased in line with the increased demand from the consumer due to its richness nutrient especially protein, mineral and vitamin. In Malaysia, fish are rarely eaten raw and mostly will be cooked with various types of cooking method but this process are...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2015
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| Subjects: | |
| Online Access: | http://eprints.usm.my/60631/ http://eprints.usm.my/60631/1/SITI%20NADIA%20BINTI%20ANUAR%20-%20e.pdf |
| Summary: | Nowadays, the freshwater fish industry has increased in line with the increased
demand from the consumer due to its richness nutrient especially protein, mineral
and vitamin. In Malaysia, fish are rarely eaten raw and mostly will be cooked with
various types of cooking method but this process are involves thermal treatment
which will affect the nutrient content in fish especially iron. However, studies on the
effect of cooking method on total iron, heme iron and non-heme iron in fish
specifically in freshwater fish was limited. So the aim of this study was to determine
the effect of difference cooking method on proximate composition, total iron, heme
iron and non-heme iron in Haruan (Charina sp), Catfish (Clarias sp), Siakap (Lates
calcarifer) and Tilapia (Oreochromis sp). The samples was bought at Pasar Siti
Khadijah and each types of freshwater fish was divided in five group that are raw,
fried, baked, boiled and steamed method. The proximate composition (moisture, ash,
lipid and protein), total iron, heme and non-heme iron composition was studied. Iron
(II) standard graph was used to determine the value of total iron and heme iron in all
samples. The amount of non-heme iron was obtained through differences between
total iron and heme iron. Effect of cooking method on proximate composition was
significantly different especially in fried method; where it causes a significant
decreased of moisture especially in Tilapia (67.8 %). At the same time, fried method
increased the ash, protein and lipid content in all species except for catfish.
Meanwhile the steamed method showed the significant increase in moisture, lipid
and protein in certain type of fish. All sample showed a significant different on the
amount of total iron between fresh and cooked sample. The amount of heme iron in
Haruan and Tilapia showed a significant different while catfish and Siakap are
otherwise. However the effects of cooking method on the amount of heme iron are
different in Haruan and Tilapia. Then the values of non-heme iron in all samples are
significant at p<0.05. Briefly, the changes of nutrient due to cooking method are also
depends on the type of fish. |
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