Effects of Different Type of Processing Methods on Biochemical Changes of Skipjack Tuna Katsuwonus pelamis

Nutritional value of Skipjack tuna (Katsuwonus pelamis) which was processedwith curry in coconut milk andfried in coconut oil respectively were analysed. The n-3 polyunsaturated fatty acids (PUFAs) are significantly higher in the fresh flesh (33.91%) of skipjack tuna than fish cooked in curry (15.65%) and fried fish (7.61%). n-6 PUFAs showed an increase in fish cooked with coconut milk (19%) and a decrease in fried fish (10%) compared to fresh flesh (12%). Particularly, lipids considered to have health benefits, EPA and DHA, showed decreased amounts in both fish cooked in curry (2.26%, 11.38%) and fried fish (1.18%, 5.56%) compared to fresh fish (4.06%, 27.77%), respectively. Tocopherol content was higher in fresh fish (1048.88 ?g/100 g) than in the fish cooked in curry (661?g/100 g) and fried fish (931.16 ?g/100 g). Thrombogenic (TI) and artherogenic (AI) indices increased upon cooking, which makes the fish less healthy for consumption. The processed fish indicated lesser nutritive values.