Abstract:
Millions of people eat fish around the
globe, which is high in omega -3 fatty acids and a
rich source of protein. Fish is typically processed
with a variety of processing techniques.
Processing can have an impact on the nutritional
value of fish. The effects of processing on
proximate composition and sensory quality
parameters were investigated. According to the
results obtained, the mean moisture, fat, and ash
contents of raw fish were found to be 71.36±0.30
%, 0.96±0.02 %, and 1.95±0.05 % respectively.
The moisture, ash, and fat contents were found to
differ significantly (p<0.05) depending on the
processing. The highest and the lowest moisture
contents were found to be recorded in raw
(71.36±0.30 %) and fried samples (41.01±1.77
%). The highest (4.79±0.24 %) and the lowest
(1.77±0.06 %) ash contents were found to be
recorded in fried and grilled samples. The highest
(8.78±0.96 %) and the lowest (0.96±0.02 %) fat
contents were found to be recorded in fried and
raw samples. Evaluation of sensory quality
parameters was performed with nine hedonic
scales on both samples. It showed that frying and
boiling achieved the highest ratings, while
steaming was the least. For nutritional value,
boiling was found to be the best. Frying obtained
the highest while steaming obtained the least
score. Out of the total population, a greater
portion consumes tuna fish without the knowledge
of the impact of processing on nutritional
composition. The findings of this present study will
help to explore the best processing method with
minimal nutrient loss and to secure maximum
palatability.
