The Effect Of Some Nutrıent Contents Of Horse Mackeral and Whıtıng Fıshes Cooked Wıth Dıfferent Methods

Abstract

The objective of this research work is to find out the losses occured in nutrient contents of horse mackerel and whiting fishes cooked with different methods. The cooking methods used were broiling, simmering and deep fat frying raw and cooked fish meats were analyzed for determining water, fat, protein, sodium, magnesium, calcium, pota ss ium and phosphorus contents of the meats. The results obtained showed that raw horse mackerel fish meat is richer in all nutrients studied than raw whiting fish meat. Among the cooking methods the losses in protein, fat, sodium and potassium contents were highest in simmering whereas the greatest losses in magnesium, calcium an d p hoshorus co n ten ts occured during grilling. The greatest loss in water content is caused by deep fat frying method. The differences among the cooking me th o d s from the viewpoint of nutrient losses were taken the some for both fish varieties.