Title of article
The investigation of proximate composition and protein solubility in processed mullet fillets
Author/Authors
Ghelichpour, M. gorgan university of agricultural sciences and natural resources - Faculty of Fisheries and Environment - Department of Fisheries, گرگان, ايران , Shabanpour, B. gorgan university of agricultural sciences and natural resources - Faculty of Fisheries and Environment - Department of Fisheries, گرگان, ايران
From page
1343
To page
1347
Abstract
The influence of different cooking methods (grilling, frying and steaming) on proximate composition and protein solubility of golden grey mullet (Liza aurata) fillets were evaluated. The protein and ash contents increased in all cooked fish. Decrease in moisture and increase in fat contents was the most prominent changes in proximate composition. Steaming had no significant influence on fat content of fillets whereas after frying and grilling fat content was increased significantly (P 0.05). After cooking, protein solubility of fillets decreased by declining pH with the minimum solubility being observed at a pH range 5-6 confirming the isoelectric point of fillets. Grilled sample showed lower solubility compared to steamed samples.
Keywords
Golden grey mullet , cooking methods , proximate composition , protein solubility
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560025
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