Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha
Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura, North-eastern part of India. In the present study, nutritional value of fresh and salted T. ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated. Significant differe...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
KeAi Communications Co., Ltd.
2020-11-01
|
Series: | Aquaculture and Fisheries |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X20300174 |
id |
doaj-4c15c8e9f8f5451995fa128a6689863d |
---|---|
record_format |
Article |
spelling |
doaj-4c15c8e9f8f5451995fa128a6689863d2021-04-02T18:11:44ZengKeAi Communications Co., Ltd.Aquaculture and Fisheries2468-550X2020-11-0156294299Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilishaSanchari Goswami0Kuntal Manna1Department of Pharmacy, Tripura University (A Central University), Suryamaninagar, Tripura, 799022, IndiaCorresponding author.; Department of Pharmacy, Tripura University (A Central University), Suryamaninagar, Tripura, 799022, IndiaFresh and salted Tenualosa ilisha is very popular among the common people of Tripura, North-eastern part of India. In the present study, nutritional value of fresh and salted T. ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated. Significant differences were detected in proximate composition as well as in mineral, amino acid and fatty acid content. The increased amount of protein, ash, dry matter and mineral content was observed in salted T. ilisha but reverse was observed in case of amino acid and fatty acid content. Fried sample of both fresh and salted T. ilisha contained more amount of protein, fat, dry matter, ash, minerals and fatty acids than the boiled fish which play an important role in human health. In conclusion, frying process for preparation of fish is found to be good for cooking.http://www.sciencedirect.com/science/article/pii/S2468550X20300174Tenualosa ilishaNutritional valueCooking methodsProximate compositionMineralsFatty acids |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Sanchari Goswami Kuntal Manna |
spellingShingle |
Sanchari Goswami Kuntal Manna Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha Aquaculture and Fisheries Tenualosa ilisha Nutritional value Cooking methods Proximate composition Minerals Fatty acids |
author_facet |
Sanchari Goswami Kuntal Manna |
author_sort |
Sanchari Goswami |
title |
Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha |
title_short |
Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha |
title_full |
Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha |
title_fullStr |
Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha |
title_full_unstemmed |
Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha |
title_sort |
comparison of the effects of cooking methods on nutritional composition of fresh and salted tenualosa ilisha |
publisher |
KeAi Communications Co., Ltd. |
series |
Aquaculture and Fisheries |
issn |
2468-550X |
publishDate |
2020-11-01 |
description |
Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura, North-eastern part of India. In the present study, nutritional value of fresh and salted T. ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated. Significant differences were detected in proximate composition as well as in mineral, amino acid and fatty acid content. The increased amount of protein, ash, dry matter and mineral content was observed in salted T. ilisha but reverse was observed in case of amino acid and fatty acid content. Fried sample of both fresh and salted T. ilisha contained more amount of protein, fat, dry matter, ash, minerals and fatty acids than the boiled fish which play an important role in human health. In conclusion, frying process for preparation of fish is found to be good for cooking. |
topic |
Tenualosa ilisha Nutritional value Cooking methods Proximate composition Minerals Fatty acids |
url |
http://www.sciencedirect.com/science/article/pii/S2468550X20300174 |
work_keys_str_mv |
AT sancharigoswami comparisonoftheeffectsofcookingmethodsonnutritionalcompositionoffreshandsaltedtenualosailisha AT kuntalmanna comparisonoftheeffectsofcookingmethodsonnutritionalcompositionoffreshandsaltedtenualosailisha |
_version_ |
1721552257340669952 |