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EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL AND

NUTRITIONAL PROPERTIES OF CATLA (CATLA CATLA)

Experiment Findings · January 2020

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 J. Exp. Zool. India Vol. 23, Supplement 1, pp. 847-853, 2020 www.connectjournals.com/jez ISSN 0972-0030

EFFECT OF DIFFERENT COOKING METHODS ON PHYSICO-CHEMICAL

AND NUTRITIONAL PROPERTIES OF CATLA (CATLA CATLA)
P. V. Gaurat1, J. M. Koli*2, B. P. Bhosale2, V. B. Mulye2, A. E. Sonavane4, P. E. Shingare3, S. B. Swami1
and M. J. Gitte5
1
Post Graduate Institute, Post Harvest Management, Killa, Roha, India.
2
College of Fisheries, Shirgaon, Ratnagiri, India.
3
Taraporewala Marine Biological Research Station, Mumbai, India.
4
Nanaji Deshmukh Veterinary Science University, Jabalpur, India.
5
Krishi Vidnyan Kendra, Killa, Roha, India.
*e-mail : jmkoli@gmail.com
(Received 26 October 2019, Accepted 22 December 2019)

ABSTRACT : Fish is always cooked in different methods before consumption. Cooking improves hygienic quality of the fish by
inactivation of pathogenic microorganisms and enhances digestibility of nutrients in the digestive tract. The aim of this study
was to evaluate the physico-chemical and nutritional properties of Catla (Catla catla) for different cooking methods (Boiling,
Frying and Microwave). The Proximate composition of fresh Catla was observed to be moisture 78.65%, crude protein 17.44%,
crude fat 2.41% and ash 1.50%, respectively. The yield percentage of fresh Catla was observed to be whole dressed catla was
52.5%. The proximate composition of Catla for different cooking methods (boiling, frying and microwave) was found to be
moisture 68.36, 69.8, 70% respectively. Protein content was found to be 25.5, 20.93, and 22.03% respectively. Fat content was
found to be 4.86, 7.96, and 6.5% respectively. Ash content was found to be 1.26, 1.3, and 1.46% respectively. The yield
percentage was observed for Catla different cooking methods (boiling, frying and microwave) was 93.45, 92.75, and 92.26%
respectively. Organoleptic evaluation score for different cooking methods (boiling, frying and microwave) for Catla i.e. based
on organoleptic characteristics like colour, odour, taste , texture and appearance was found to be overall acceptability for
(boiling, frying and microwave) for catla 8.6, 7.6, and 6.0, respectively. Using sensory evaluation by trained panellists, boiling
method for catla gained higher acceptability as compared to other cooking methods. While cooking methods affected mineral
content of Catla did not affect. The highest value of saturated, polyunsaturated, omega 6 and omega 3 fatty acids was found for
catla (Catla catla) in boiling method. Similarly colour, TPA, peroxide value (PV) and Total Plate Count (TPC) changed significantly
(p<0.05) between fresh fish and cooking methods. Effect of different cooking methods for Catla in boiling method was found
greater values than those parameters as compared to other methods. Therefore, it is concluded from present study that good
yield and desirable physico-chemical and nutritional properties of boiling is the best method for Catla. These findings may
recommend for healthy consumption.
Key words : Catla, cooking methods, physicochemical and nutritional properties.

INTRODUCTION Heating is one of the common methods in food processing.

Fish is one of the most complete foods and provides
nutrient quality and quantity; an average 100 g portion
provides more than 50% of the recommended daily protein
intake, between 10% and 20% of minerals, variable
quantities of water-soluble vitamins, and an important
percentage of liposoluble vitamins A, D and E (Pandey
et al, 2008).
Fish is an excellent protein source with high nutritive
value due to a favourable essential amino acid
composition. Fish muscle also contains minerals, vitamins
and other nutritional compounds which are necessary in
a diet (Larsen et al, 2007). Fish is rarely eaten raw and
usually cooked in different ways before consumption.
Heat is applied for food in different ways (boiling, baking,
roasting, frying and grilling) to enhance their flavor and
taste, and increase shelf life (Garsia-Arias et al, 2003).
Processing by heat increases food digestibility because
it breaks proteins and carbohydrates which are less
digestible. Despite these advantages, heating has some
defects: meat processing at high temperature results in
leaving water drops and soluble vitamins, and also
producing one bilionium gram mutagen compounds
(Mirnezami Ziabari et al, 2002).
Many of changes occurs during food processing are
consequences of heat denaturation of proteins, depending
on the duration of heating and temperature, as well as
848 P. V. Gaurat et al
natural features of the protein molecules. Most proteins
are compounds susceptible to quality and quantity changes
during heat processing as loss of solubility of temperature-
sensitive proteins can be utilized as an indicator of the
time and temperature that had been applied in heat
processing of various foods (Sikorski, 2001). The
consumption of processed foods has increased due to
the impositions of modern life, where food preparation
time is a main factor (Saldana and Bragagnolo, 2008).
Processing of food products is connected with the
application of high temperature treatment, high pressure,
alkaline or acidic media and water elution.
Fish is always cooked in different methods before
consumption. Cooking (boiling, baking, roasting, frying and
grilling) improves hygienic quality of the fish by
inactivation of pathogenic microorganisms and enhances
digestibility of nutrients in the digestive tract. Frying is
one of the oldest ways of food preparation. It improves
the sensory quality of food by formation of aroma
compounds, attractive color and texture. Cooking can be
both beneficial and detrimental to nutrient content of fish.
During cooking, chemical and physical reactions take
place which either improve or impair the fish nutritional
value (e.g. digestibility is increased because of protein
denaturation in fish) but the content of thermo labile
compounds, fat-soluble vitamins or polyunsaturated fatty
acids is often reduced (Bognar, 1998).
Since fish is not normally consumed raw, different
processing methods are employed in preparing them for
consumption and some of these processes, which could
have varying effects on heating process (boiling, baking
and frying) is applied to enhance texture and taste of
fishes and inactivate pathogenic microorganisms (Bognar,
1998). The use of the microwave oven grilling method of
cooking has increased greatly during the recent decades
(Garcia-Aria et al, 2003a). The different cooking methods
invariably affect the nutritive value of fish and especially
vitamins, flavor compounds and polyunsaturated fatty
acids. The effects of various cooking methods on
proximate composition of several fish species have been
reported (Weber et al, 2008), their nutrient contents,
texture and flavor (Eriksson, 1987). In recent years, fish
lipids have also assumed great nutritional significance,
because of their high polyunsaturated fatty acid levels.
Fish are also considered very rich source of minerals
and vitamins. The total content of minerals in the raw
flesh of fish and invertebrates is in the range of 0.6–
1.5% of wet weight. Mineral components such as sodium,
potassium, magnesium, calcium, iron, phosphorus and
iodine are important for human nutrition (Sikorski et al,
1990). The contents of Na, K, Ca, Mg and P are upto 1
mg/100 g, whereas those Fe, Zn and I are less than 1
mg/100 g (Kietzmann et al, 1969).
Fish has long been recognized as a valuable source
of high quality proteins, vitamins, minerals and PUFA in
human diet. All over the world the significance of sea
foods has gained attention because of high content of
omega-3 and omega-6 fatty acids. These fatty acids have
beneficial effects on the diseases such as coronary heart
disease, cancer and inflammatory disease. The
proportions and sometimes the composition of chemical
compounds of fish fillets could be affected by heat
treatment and evaporation of water during processing.
The cooking method could affect the biological functions
of some proteins but the modification of amino acid profile
due to cooking methods is not expected in the literature.
The present investigation was undertaken to the main
objective of present study will be the effects of different
cooking methods on proximate and mineral chemical
composition fresh water fish.
In some country, freshwater fish is rarely eaten raw
and it is usually processed by various cooking methods,
such as boiling, grilling, baking, and frying, before
consumption.Early developments in the field of nutrition
predicted that certain substances, important for the proper
functioning of the human body, are lost during cooking of
foods. It is imperative to conserve nutrients of food
products and also is a major consumer concern related
to food preparation. Therefore, it is important to
determine the retention of nutrients in fish cooked using
several common domestic practices, namely boiling,
baking, grilling and frying. Methods for preparation and
cooking of foods cause some changes in structures of
food components (Ackurt, 1991). The main aim was
determined the effect of different cooking methods on
physicochemical and nutritional properties of catla.
MATERIALS AND METHODS
Raw materials : Fresh Catlawas purchased from
local fish market, Ratnagiri (Maharashtra). The fish was
directly transferred to laboratory in polystyrene boxes
within an hour after purchase. Fishes were eviscerated
and washed and then subjected for treatments like boiling,
frying and microwave cooking and it was used for further
analysis.
Chemicals, culture media and glasswares : All
the culture media and chemicals used in the present study
were either of bacteriological or analytical grades.
GlasswaresBorosil make were used for analysis purpose.
Plate count agar was used to determine Total Plate Count
(TPC), Tergitol-7 was used for the detection of E. coli,
Baired Parkar Agar (BPA) was used for determination
 Effect of different cooking methods on physico-chemical and nutritional properties of catla
of Staphylococcus aureus and Bismuth Sulphate Agar
(BSA) was used for the detection of Salmonella.
Physiological Saline (0.85% NaCl) was used as diluents
for microbiological work.
Different cooking methods
Boiling : Whole dressed fish was selected for
cooking method. Fish washed properly in tap water to
remove extraneous matter. Using various ingredients the
fish was marinated for 15 min. After marination the fish
was foil into banana leaf and dip into boiling water for 15
min. Cooking was performed for 15 min at 99-1000C.
Frying : Whole dressed fish was selected for cooking
method. Fish washed properly in tap water to remove
extraneous matter. Using various ingredients the fish was
marinated for 15 min. After marination the frying of fish
was performed in domestic frying pan of 2 L capacity at
temperature approximately of 1800C for 15 min. Sunflower
oil was used as medium for frying.
Microwave : Whole dressed fish was selected for
microwave method. Fish was washed properly into tap
water to remove the dirt. Using various ingredients the
fish was marinated for 15 minutes. After that the fish
was cooked in domestic microwave. Sample was folded
into banana leaf. Samples were uniformly placed on the
plate of the microwave. Experiment was performed at
2000C for 20 minutes.
Proximate composition : Proximate compositions
such as moisture, protein, fat, ash were determined
according to AOAC (2005) method.
Analysis of fatty acids
Fatty acids were estimatedfrom fish samples
according to the method demonstrated by Folch, Less,
and Stainley (1957).
Measurement of colour
Hunter Lab Scan equipment was used for colour
analyzing. The colour readings were expressed by
machine (L* a* b*) system (Rafael et al, 2004). L*, a*
and b* indicate the whiteness/darkness, redness/
greenness and blueness/yellowness, respectively. The
maximum value for L* is 100, which would be white.
The minimum for L* would be zero, which would be black.
The* and b* axes have no specific numerical limits.
Positive a* is red and negative of a* is green. Positive of
b* is yellow and negative of b* is blue. The colour of the
samples was evaluated after 10 min cooling at room
temperature.
Texture analysis : Texture analysiswas performed
by model -TMS touchmake by food Technology
Corporation, USA.
849
Analysis of minerals : The contents of Na, K, Ca,
and Mg were measured after digestion in HNO3/HClO
byatomic absorption spectrophotometry similar to a study
carried out by Gokoglu et al (2004).
Sensory analysis : Sensory analysis will be
performed by of 10 panellists. All assessments will be
taken in individual booths in a day light conditions.
Panellists will be asked to evaluate taste, colour, odour,
texture of samples on a 9-point hedonic scale.
Total Plate Count (TPC) : TPC of all samples was
carried out by using AOAC (2005) standard methods.
Statistical analysis : Data were analysed to test
significant difference by applying analysis of variances
(ANOVA) tool available in Ms–Excel 2010. The
significant differences were tested by 5% level of
significances and are mentioned as p< 0.05 for
significance difference (Snedecor and Cochran, 1967).
RESULTS AND DISCUSSION
Cooking methods are important parameters for
chemical composition and nutritive value of fish muscle.
Cooking process gives them the desired characteristics
that are associated with edible food, which are generated
through an intricate series of physical and chemical
changes that occur. Depending on the nutritional habits,
sea food might be prepared in various ways using different
cooking procedure such as boiling, frying and microwave.
Therefore, the present work was carried out to study the
effect of different cooking methods on physico-chemical
properties and nutritional properties of fresh water fish,
Catla and results obtained were discussed.
Proximate composition of fresh catla (Catla catla)
The proximate composition varies considerably
depending on age, size, weight, water temperature,
species and feeding habits. In present study, proximate
compositions of fresh water fish Catla was carried out
i.e. moisture 78.65%, crude protein 17.44%, fat 2.41%
and ash 1.5% (Table 1). While working on proximate
composition of fresh Catla was collected from different
sources reported by Manirujjaman et al (2015), the
moisture content ranges from 72.53 to 76.65%, crude
protein ranges in between 18.58 to 20.72%, fat ranges
from 5.78 to 8.1% and ash ranges from 1.41 to 2.66%.
Pawar et al (2013) reported that the proximate
Table 1 : Proximate composition of fresh catla (Catla catla).
S. No. Parameters Proximate compositions %
1 Moisture 78.65 ± 0.72
2 Protein 17.44± 0.14
3 Fat 2.41 ± 0.10
4 Ash 1.50 ± 0.03
850 P. V. Gaurat et al
composition of fresh Catla moisture, crude protein, fat Table 2 : Organoleptic evaluation of different cooking methods from
and ash were 78.63, 19.15, 1.26 and 0.96%, respectively. Catla (Catla catla).
Similarly, Bhosale (2001) has reported on fresh Catla for Attribute Boiling Frying Microwave
moisture, protein, fat and ash content was 75.90, 17.15, Appearance 8.3 ± 0.33 7.3 ± 0.33 7.0 ± 0.57
1.15 and 0.96%, respectively. Colour 8.3 ± 0.33 7.6 ± 0.33 6.6 ± 0.33
Test 8.6 ± 0.33 7.3 ± 0.33 7.3 ± 0.88
Organoleptic evaluation
Odour 7.6 ± 0.33 7.6 ± 0.33 8.3 ± 0.33
In present study organoleptic evaluation score of Texture 8.6 ± 0.33 7.0 ± 0.57 6.6 ± 0.33
fresh water fish Catla for different cooking methods Overall acceptability 8.6 ± 0.33 7.6 ± 0.33 6.0 ± 0.33
(Boiling, frying and microwave) i.e. based on organoleptic
Table 3 : Proximate composition of Catla (Catla catla) for different
characteristics like colour, odour, taste, texture and
cooking methods.
appearance was taken as the main criteria for judging
S . Proximate Boiling Frying Microwave
the quality of ready to eat. However, fresh water Catla
No. composition (%)
there is slightly significant difference was found between
boiling method as compared to microwave and frying 1 Moisture 68.36±0.14 69.8±0.30 70.00±0.40
method. Based on organoleptic evaluation from the 2 Protein 25.50±0.20 20.93±0.38 22.03±0.49
panellist viewpoint the sample containing in Catla for 3 Fat 4.86±0.14 7.96±0.37 6.05±0.17
boiling method 8.6 the highest score was obtained and 4 Ash 1.26±0.08 1.30±0.17 1.46±0.14
for frying and microwave method score 7.6 and 6.0 was samples, which were in agreement with Garcia Arias et
obtained (Table 2). It was indicate that Catla for boiling al (2003).
method was best method as compared to microwave and
Fat content : In present study, the fat content of
frying method. Sensory analysis was done as per
Catlafor different cooking methods (boiling, frying and
described by Tokur et al (2016).
microwave) was found 4.86, 7.96 and 6.5% (Table 3).
Biochemical characteristics of Catlaby cooked The fat content in Catla was significantly lower in boiling
different methods than microwave cooking and frying methods. Hakimeh
Moisture content : In present study the moisture et al (2010) studied on fat content in fried and grilled
content of Catla (Catla catla) for different cooking Persian sturgeon fillets was 20.30, and 14.40n,
methods (Boiling, Frying and Microwave) were recorded respectively. Fried fish had higher level of fat compared
to be 68.36, 69.80 and 70.00% (Table 3). The moisture to raw and grilled fish, mainly due to the absorption of
content in Catla was significantly (p<0.05) lower in the frying oil by the fish.
boiling than microwave cooking and frying methods. Ash content : Ash was the potion left after complete
Wahengbam et al (2012) reported that the moisture combustion of the organisms (Balachandran, 2012). In
content in fried A. mola was 74.72%. The highest present study ash content in Catlafor different cooking
moisture content was recorded in the methods cooked methods (boiling, frying and microwave) was found 1.26,
fish when compare to fresh fish. According to Hakimeh 1.30, and 1.46% (Table 3). The ash content in Catla was
et al (2010) studied on moisture content in fried and grilled not significantly lower in the boiling than microwave
Sturgeon fillets was 45.2 and 52.9%. The moisture content cooking and frying methods. Hosseini et al (2014)
decreases during cooking which caused the protein and reported that ash content in boiled, microwave and fried
fat contents to increase significantly. Kutum roach were recorded 1.31, 1.43 and 1.53%,
Protein content : In present study, the protein respectively. Wahengbam et al (2012) reported ash
content in Catla for different cooking methods (boiling, content in fried, steamed and curried found 6.01, 4.19
frying and microwave) were recorded to 22.50, 20.93 and 5.35%, respectively. The higher ash content in the
and 22.03% (Table 3). The protein content in Catla was cooked fish might be due to its higher bony consistency
significantly higher in boiling method than microwave and high scaly nature.
cooking and frying methods. According to Marimuthu et Fatty acids contents of Catla for different cooking
al (2012) the protein content in boiled, fried and methods
microwave striped snakehead fish were found 15.20,
In present study, the fatty acid of raw Catla was
17.30 and 16.10%, respectively. The present study
recorded saturated and monounsaturated fatty acids 36.73
supported by Gall et al (1983) that deep fried fish fillet
and 15.97%, respectively. Poly unsaturated omega -6 and
had significantly higher protein than raw fillets. Cooked
omega-3 fatty acids are 30.85 and 2.08%, respectively.
samples had higher content of protein compared to raw
In different cooking methods (boiling, frying and
 Effect of different cooking methods on physico-chemical and nutritional properties of catla 851
Table 4 : Fatty acids composition of raw catla (Catla catla) different cooking methods.
Fatty acid (%) Raw Boiling Frying Microwave
C 14:0 1.10 ±0.12 2.25 ± 1.14 1.15 ± 0.77 1.14 ± 0.52
C 16:0 25.24 ±0.48 22.56 ± 3.34 17.74 ± 3.91 17.35 ± 3.52
C 18:0 9.99 ±0.16 2.80 ± 0.70 1.82 ± 0.67 1.35 ± 0.43
C 24:0 0.40 ±0.24 6.05 ± 3.05 4.69 ± 2.40 4.39 ± 2.21
Ó saturated fatty acids (SAF) 36.73 ±1.00 33.66 ± 8.23 25.4 ± 7.75 24.23 ± 6.68
C 16:1 0.57±0.21 4.03 ± 1.57 1.96 ± 1.41 2.60 ± 1.05
C 18:1 15.40 ±1.94 12.96 ± 5.00 14.36 ± 6.10 13.52 ± 5.78
Monounsaturated fatty acids (MUFA) 15.97 ±2.15 16.53 ± 6.57 16.32 ± 6.10 16.12 ± 6.68
C 18:2 24.85 ± 0.72 9.26 ± 4.00 7.9 ±3.90 7.22 ± 3.59
C 20:4 6 .00 ± 0.30 3.30 ± 1.31 2.28 ± 1.16 1.67 ± 1.10
Ó n6 30.85 ± 1.02 12.53 ± 5.31 10.18 ± 5.06 8.89 ± 4.69
C 18:3 0.85 ± 0.14 1.28 ± 0.21 0.47± 0.23 0.40 ± 0.26
C 20:5 0.72 ± 0.01 2.76 ± 2.08 2.91 ± 2.44 2.54 ± 2.17
C 22:6 0.51± 0.01 6.58 ± 2.87 5.76 ± 2.48 5.1 ± 2.36
Ó n3 2.08 ± 0.16 10.62 ± 5.16 9.14 ± 5.15 8.04 ± 4.79

Table 5 : Colour of Mackerel (Rastrelliger kanagurta) for different
cooking methods.
Colour Boiling Frying Microwave
Lightness (L*) 40.0 ± 3. 19 33.77 ± 4.25 37.25 ± 3.16
Redness (a*) 7.62 ± 0.48 10.37 ± 0.48 7.73 ± 0.60
Yellowness (b*) 20.43 ± 3.13 19.98 ± 2.16 19.15 ± 2.43
microwave) saturated fatty acids was found 33.66, 25.40
and 24.23% and monosaturated fatty acids was found
61.53, 16.32 and 16.12%, respectively. Polyunsaturated
fatty acids omega-6 and 3 were recorded 12.53, 10.18
and 8.89% and 10.62, 9.14 and 08.04% respectively (Table
4). For Catla fatty acids are higher in boiling methods as
compared to microwave methods frying. Moussa et al
(2014) reported that the total saturated fatty acids of
salmon was increased from 19.2%, 20.80%, 24.90% and
24.5% in raw, microwaving, boiling and grilling,
respectively. The culinary cooking method like
microwaving was involved higher percentage of total
saturated fatty acids 78.0% in the lipid of sardine. De
Castro et al (2007) reported that saturated fatty acids
constitute the larger amount of total fatty acids in Nile
Tilapia predominantly C16:0 and C18:0 acids.
Colour of Catla for different cooking methods
Colour is an important indicator of food quality. The
consumer associates food colour with good processing
and safety. However, colour cannot be studied without
considering the parameters normally not used by many
consumers in their buying decision, it is very important
when seafood is consumed. In present study, the colour
of mackerel for different cooking methods (boiling, frying
and microwave) were expressed in terms of L*, a* and
b*. For Catla the colour in boiling method was recorded
40.00 L*, 7.62a* and 20.43 b*, frying method was
recorded 30.73L*, 10.37a* and 19.98b* and microwave
method was recorded 37.25 L*, 7.73 a* and 19.52 b*
(Table 5). The boiling method showed the greatest
lightness (L*) value as compared to frying and
microwave. Sirkorski et al (1994) stated that the
denaturation and oxidation of protein, as well as the
formation of coloured compounds with involvement of
H2S released from amino acids and in Maillard type
reactions could be the reasons of colour changes in cooked
samples. The ideal colour of fried food stuff is a light
golden brown (Sanz et al, 2007).
Texture profile analysis (TPA) of Catla different
cooking methods
TPA is one of the methods that stimulate the condition
to which the food is exposed in mouth (Xiong et al, 2006).
In present study TPA of Catlafor different cooking
methods (boiling, frying and microwave) were expressed
in term hardness, adhesiveness, chewiness, rigidity,
cohesiveness, springiness and resilience. In Catla TPA
for boiling method was found 35.65, 10.13, 128.60, 3.76,
0.36, 8.15, and 0.74, frying method 482.33, 0.26, 45.48,
1.49, 0.32, 0.85, 0.35 and microwave method 10.48, 4.30,
80.36, 1.41, 0.29, 7.23, 0.60 respectively (Table 6). Lally
et al (2016) reported that TPA in mackerel steaks deep
fried in sunflower oil hardness, adhesiveness,
cohesiveness, residence, springiness, chewiness i.e.
501.87, 0.30, 0.47, 0.38,0.99, 232,60 respectively.
Cohesiveness is parameter of texture profile analysis,
which describes the ability of fillets to recover from
deformation (Jon and Ole, 1999). Ngadi et al (2007)
reported that oil type and frying time have significant effect
on colour and texture of fried chicken and nuggets.
852 P. V. Gaurat et al
Table 6 : Texture profile (TPA) of Catla (Catla catla) for different frying 7.20, baking 7.30 and grilling 5.70 meqO2/kg. In
cooking methods. present study, microbiological characteristics TPC of
Texture Boiling Frying microwave Catla for different cooking methods (boiling, frying and
Hardness 35.65 ± 1.75 482.33 ± 1.85 10.18 ± 0.11 microwave) found 0.38 × 102, 0.40 × 102 and0.48 × 102
Adhesiveness 10.13 ± 0.72 0.26 ± 0.03 4.30 ± 0.01 cfu.g (Table 8). A similar decrease in the TPC was found
Chewiness 128.6 ± 2.96 45.48 ±0.31 80.36 ± 0.64 by Ninan et al (2010) in different cooking methods.
Rigidity 3.76 ± 0.19 1.49 ± 0.22 1.31 ± 0.02 Abdelrahman et al (2014) reported that TPC of raw,fried,
Cohesiveness 0.36 ± 0.02 0.32 ± 0.01 0.29 ± 0.008 microwave and cooked samples of carp fish cutlets
Springiness 8.15 ± 0.02 0.85 ± 0.03 7.23 ± 0.02 recorded 3.20, 2.80, 2.70 and 2.60 (log value cfu.g-1),
Resilience 0.74 ± 0.02 0.35 ± 0.01 0.60 ± 0.008 respectively.
Table 7 : Minerals of Catla (Catla catla) for different cooking CONCLUSION
methods. Fish is always cooked in different methods before
Minerals (mg) Boiling Frying Microwave consumption. The effect for different cooking methods
Na 511 ± 6.65 319 ± 0.88 330.66 ± 1.20 (Boiling, frying and Microwave) on physicochemical and
K 3395.33 ± 5.17 1877.66 ± 4.09 2120.66 ± 5.81 nutritional properties of Catla (Catla catla) has been
Ca 232 ± 1.73 181.66 ± 2.18 196.66 ± 2.40 evaluated. Based on evaluation of proximate composition,
Mg 195 ± 3.46 314.66 ± 2.60 148.66 ± 1.85 and yield of fresh mackerel, biochemical composition PV,
Fatty acids, Minerals content, TPA, colour and score for
Table 8 : Peroxide value and microbiological characteristics of Catla
sensory analysis of present study recommended; boiling
(Catla catla) for different cooking methods.
method is best for cooking for Catla.
Methods Peroxide value Microbiological
(meqO2 /kg) characteristics (TPC) (cfu/g) ACKNOWLEDGEMENTS
Boiling 5.08 ± 0.08 0.38×102 (1.57) The first author would like to acknowledge the
Frying 3.70 ± 0.15 0.40×102 (1.60) support provided by College of Fisheries, Shirgaon,
Microwave 4.27 ± 0.05 0.48×102 (1.68) Ratnagiri (Dr. Balasaheb Sawant Konkan Krishi
Vidyapeeth, Dapoli). Authors wish to express their thanks
Mineral content of Catla for different cooking to Convener and organizing secretary of COSFAD-2019
methods for providing such a nice platform to present this research
In present study the minerals content of Na, K, Ca, in International Conference.
and Mg of mackerel of different cooking methods (boiling, REFERENCES
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