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

Journal: International Journal of Science and Research (IJSR) (Vol.10, No. 4)

Publication Date:

Authors : ;

Page : 40-45

Keywords : skipjack tuna; fatty acid composition; tocopherol;

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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.

Last modified: 2021-06-26 18:50:05