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121.
Amino acid, vitamin (A, E, B1, B2, B3 and B6), and proximate composition were determined in raw and cooked horse mackerel. The changes in amino acid, vitamin, and proximate
content were found to be significant for all cooking methods (frying, grilling, and steaming). Cooking did in general significantly
increase the contents of essential, semi-essential, and other amino acids compared to raw fish species. Amino acid contents
of grilled mackerel were significantly higher (p < 0.05) than those found in fried and steamed mackerel. The A, E, B2, and B6 vitamin content of fried horse mackerel was found to be significantly (p < 0.05) higher than the grilled and steamed samples. The B1 content of steamed and B3 content of grilled were found higher than the other cooked samples. Moisture, protein, fat, ash, and carbohydrate contents
of cooked fish ranged between 56.52% to 61.34%, 20.79% and 23.93%, 13.44% and 19.61%, 1.70% and 2.47%, and 1.02% and 4.36
%, respectively. Fried fish had intermediate fat values, while grilled and steamed fishes had a comparatively low value. 相似文献