Effect of frying, grilling, and steaming on amino acid composition of marine fishes

J Med Food. 2010 Dec;13(6):1524-31. doi: 10.1089/jmf.2009.0203. Epub 2010 Sep 27.

Abstract

Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis*
  • Amino Acids, Essential / analysis
  • Animals
  • Cooking / methods*
  • Dietary Carbohydrates / analysis
  • Dietary Fats / analysis
  • Dietary Proteins / analysis
  • Fishes*
  • Gadiformes
  • Nutritive Value
  • Perciformes
  • Seafood / analysis*
  • Smegmamorpha
  • Turkey
  • Water / analysis

Substances

  • Amino Acids
  • Amino Acids, Essential
  • Dietary Carbohydrates
  • Dietary Fats
  • Dietary Proteins
  • Water