EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH

Effect of acetic acid and cooking process on chemical composition and mineral contents of polluted grey Mullet (Mugil cephalus L.) fish with heavy metals were studied. The fish was immerged in different concentration of acetic acid (1.0%, 3.0% and 5.0%) for different period (1 and 3 min) prior cooking. The results revealed that immerging fish in acetic acid before cooking led to reduce mineral contents including Cd and Pb concentrations in the raw fish fillet. As the concentration of acid increases and extends the immerging period, reduction of metals loads increases. Most of cooking process decreased the moisture and increase protein contents of fish fillet. Also, lipid was dramatically declined by grilling or roasting, while it augment by frying. The best methods for cooking polluted grey Mullet fish is immerging fish in 1.0% acetic acid for 1 minute followed by roasting.