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Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition

Received: 13 June 2021     Accepted: 23 June 2021     Published: 19 August 2021
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Abstract

The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.

Published in Advances in Biochemistry (Volume 9, Issue 3)
DOI 10.11648/j.ab.20210903.13
Page(s) 50-55
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Fish Meat, Steaming Method, Proximate Composition, Fatty Acid Composition, Mineral Composition

References
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[4] Domiszewski, Z., Bienkiewicz, G. and Plust, D., 2011. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus). Acta Scientiarum Polonorum Technologia Alimentaria, 10 (3).
[5] Mahmoud, M. A., Chamanzar, M., Adibi, A. and El-Sayed, M. A., 2012. Effect of the dielectric constant of the surrounding medium and the substrate on the surface plasmon resonance spectrum and sensitivity factors of highly symmetric systems: silver nanocubes. Journal of the American Chemical Society, 134 (14), pp. 6434-6442.
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[14] Nurhan, U., 2007b. Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. International journal of food science & technology, 42(9), 1087-1093.
[15] Weber, J., Bochi, V. C., Ribeiro, C. P., Victório, A. D. M. and Emanuelli, T., 2008a. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106 (1), 140-146.
[16] Larsen, D., Quek, S. Y. and Eyres, L., 2010. Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry, 119 (2), 785-790.
[17] Koubaa, A., Mihoubi, N. B., Abdelmouleh, A. and Bouain, A., 2012. Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Science and Biotechnology, 21 (5), 1243-1250.
[18] Şengor, G. F. U., Alakavuk, D. U. and Tosun, Ş. Y., 2013. Effect of cooking methods on proximate composition, fatty acid composition, and cholesterol content of Atlantic Salmon (Salmo salar). Journal of aquatic food product technology, 22 (2), 160-167.
[19] Neff, M. R., Bhavsar, S. P., Braekevelt, E. and Arts, M. T., 2014. Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food chemistry, 164, 544-550.
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Cite This Article
  • APA Style

    S. Kothandaperumal, S. Dhaarnishwara, A. Revathi, T. S. Inbavalli. (2021). Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition. Advances in Biochemistry, 9(3), 50-55. https://doi.org/10.11648/j.ab.20210903.13

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    ACS Style

    S. Kothandaperumal; S. Dhaarnishwara; A. Revathi; T. S. Inbavalli. Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition. Adv. Biochem. 2021, 9(3), 50-55. doi: 10.11648/j.ab.20210903.13

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    AMA Style

    S. Kothandaperumal, S. Dhaarnishwara, A. Revathi, T. S. Inbavalli. Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition. Adv Biochem. 2021;9(3):50-55. doi: 10.11648/j.ab.20210903.13

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  • @article{10.11648/j.ab.20210903.13,
      author = {S. Kothandaperumal and S. Dhaarnishwara and A. Revathi and T. S. Inbavalli},
      title = {Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition},
      journal = {Advances in Biochemistry},
      volume = {9},
      number = {3},
      pages = {50-55},
      doi = {10.11648/j.ab.20210903.13},
      url = {https://doi.org/10.11648/j.ab.20210903.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20210903.13},
      abstract = {The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Nutrient Composition of Steam Cooked Pangasius Meat and Their Analysis of Proximate, Fatty Acid and Mineral Composition
    AU  - S. Kothandaperumal
    AU  - S. Dhaarnishwara
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    DO  - 10.11648/j.ab.20210903.13
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
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    EP  - 55
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20210903.13
    AB  - The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.
    VL  - 9
    IS  - 3
    ER  - 

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Author Information
  • Department of Fish Processing Technology, Fisheries College and Research Instutite, Thoothukudi, India

  • Department of Fish Processing Technology, Fisheries College and Research Instutite, Thoothukudi, India

  • Department of Zoology, University of Madras, Chennai, India

  • Department of Zoology, University of Madras, Chennai, India

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