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Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets

The effect of different cooking methods (grilling, frying, steaming and microwave cooking) was investigated on proximate composition, cooking loss (CL), color and protein solubility (PS) of golden grey mullet (Liza aurata) fillet. Fillet's protein and ash contents significantly increased after...

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Autores Principales: Ghelichpour,M., Shabanpour,B., Hoseini,S. M.
Formato: Online
Idioma:Spanish / Castilian
Publicado: Latin American applied research 2012
Acceso en línea:http://bibliotecadigital.uns.edu.ar/scielo.php?script=sci_arttext&pid=S0327-07932012002200008
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spelling bda_laar-S0327-079320120022000082012-04-01Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) filletsGhelichpour,M.Shabanpour,B.Hoseini,S. M. Golden Grey Mullet Cooking Methods Proximate Composition Protein Solubility Cooking Loss Color Determination The effect of different cooking methods (grilling, frying, steaming and microwave cooking) was investigated on proximate composition, cooking loss (CL), color and protein solubility (PS) of golden grey mullet (Liza aurata) fillet. Fillet's protein and ash contents significantly increased after cooking with all methods, compared to raw fillet. Higher protein content was related to microwave method, followed by fried, grilled and steamed, respectively. All treatments showed increase in protein and ash contents. Decrease in moisture and increase in fat contents was the most prominent changes in proximate composition. After cooking, PS of fillets decreased with decreasing pH with the minimum solubility was observed at a pH range 5-6 indicating the isoelectric point (PI) of fillets. Microwaved sample showed the lowest solubility compared to other cooking methods. All cooking processes reduced L* value and increased b* value. Fried and microwaved samples had significant differences in a* value compared to other treatments.Latin American applied research2012-04-01journal articletext/htmlhttp://bibliotecadigital.uns.edu.ar/scielo.php?script=sci_arttext&pid=S0327-07932012002200008es
institution UNS
collection Biblioteca Digital Académica
building Biblioteca Central
bda_str Latin American Applied Research
hierarchy_parent_id bda_laar
hierarchy_parent_title Latin American Applied Research
hierarchy_top_id bda_str
hierarchy_top_title Biblioteca Digital Académica
first_indexed 2018-08-22T17:39:27Z
last_indexed 2018-08-22T17:39:27Z
language Spanish / Castilian
format Online
author Ghelichpour,M.
Shabanpour,B.
Hoseini,S. M.
spellingShingle Ghelichpour,M.
Shabanpour,B.
Hoseini,S. M.
Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
author_facet Ghelichpour,M.
Shabanpour,B.
Hoseini,S. M.
author_sort Ghelichpour,M.
title Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
title_short Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
title_full Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
title_fullStr Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
title_full_unstemmed Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
title_sort comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (liza aurata) fillets
topic_facet Golden Grey Mullet
Cooking Methods
Proximate Composition
Protein Solubility
Cooking Loss
Color Determination
description The effect of different cooking methods (grilling, frying, steaming and microwave cooking) was investigated on proximate composition, cooking loss (CL), color and protein solubility (PS) of golden grey mullet (Liza aurata) fillet. Fillet's protein and ash contents significantly increased after cooking with all methods, compared to raw fillet. Higher protein content was related to microwave method, followed by fried, grilled and steamed, respectively. All treatments showed increase in protein and ash contents. Decrease in moisture and increase in fat contents was the most prominent changes in proximate composition. After cooking, PS of fillets decreased with decreasing pH with the minimum solubility was observed at a pH range 5-6 indicating the isoelectric point (PI) of fillets. Microwaved sample showed the lowest solubility compared to other cooking methods. All cooking processes reduced L* value and increased b* value. Fried and microwaved samples had significant differences in a* value compared to other treatments.
publisher Latin American applied research
publishDate 2012
url http://bibliotecadigital.uns.edu.ar/scielo.php?script=sci_arttext&pid=S0327-07932012002200008
_version_ 1800265450021453824
score 12,614403

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