Changes in Proximate Composition of Mullet Fish Steaks During Frozen Storage and Cooking Techniques

Volume 1 - Issue 5

Adel A El Lahamy¹*, Khalil I Khalil², Shaban A El Sherif1, Hassan R Mohamed¹, Awad A Mahmud² and Mohamed HH Roby²

Received: April 05, 2019;   Published: April 15, 2019

DOI: 10.32474/SJFN.2018.01.000125

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Abstract

Cooking techniques were applied on Mullet fish (Mugil cephalous) steaks. Raw Mullet fish steaks were stored at -180C for 180 days to study the changes in the proximate composition during storage period. The proximate composition of raw Mullet fish was affected by cooking techniques. Moisture contents decreased in fried and grilled mullet steaks while protein, fat and ash contents were significant increase in cooked mullet steaks. The loss of moisture in fried samples amounted to the highest levels, also the protein and fat value was proportionally high. The raw and cooked Mullet fish showed a gradual decrease in their contents of moisture, protein and fat as affected by frozen storage period and cooking method while ash contents were increased. Mullet fish steaks maintained their nutritional value until the end of the storage period.

Keywords:Frying; Grilling; Mullet Fish Steaks; Freezing; Proximate Composition

Abstract| Introduction| Materials and Methods| Result and discussion| Conclusion| References|