Impact of different processing methods on proximate chemical compositions and nutritional contents of skipjack tuna (katsuwonus pelamis linnaeus, 1758)-Balaya fish

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.