The effects of traditional frying method on proximate composition and energetic values of fish species from Karachi coast of Pakistan
Yazarlar (3)
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Korean Journal of Food Health Convergence | ||
| Dergi ISSN | 2586-7342 | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2019 |
| Cilt / Sayı / Sayfa | 5 / 2 / 35–43 | DOI | 10.13106/kjfhc.2019.vol5.no2.35 |
| Makale Linki | https://kjfhc.jams.or.kr/co/main/jmMain.kci | ||
| UAK Araştırma Alanları |
Hidrobiyoloji
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| Özet |
| The effect of pan frying method was evaluated for proximate composition of selected fish species Pampus argenteus, Lethrinus nebulosus and Acanthopagarus arabicus which were determined by standard procedures. Proximate compositions found in the frying fillets were different to the raw fish samples. The moisture content seems to decrease in all fried samples. The reason of moisture loss at the time of frying produced is excessive protein amount in fried fish as compare to raw fish. Protein content seemed to increase in Pampus argentus > Lethrinus nebulosus and >Acanthopagrus arabicus in their particular fried form. The outcomes shown that protein content was in the ranges of 14.83-25.07 g/100g in fried samples, while the fat content was between 3.76-9.77 g/100 g. The energy content was the highest in the fried fish Lethrinus nebulosus (236 kcal/100 g), Pampus argentus (161 kcal/100 g) and … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 3 |