Effects of different methods of cooking on mineral and vitamin (A and E) content of yellow fin sea bream (Acanthopagrus latus) fish fillets
D. Alipor; M. Javahery baboli; L. Romiani
The aim of this study was to investigate the effects of cooking methods including steaming, frying and grilling on the amounts of vitamin (A and E) and mineral (iron, phosphorus, copper, zinc, calcium, magnesium, potassium, and sodium) content of Yellow-fin sea bream (Acanthopagrus latus) fish fillets. This study was performed with four treatments and replicated three times. Results were compared with the amounts of vitamin and mineral contents of raw samples. The vitamin content of samples was measured by the method of high-performance liquid chromatography (HPLC). The mineral content was evaluated by the method of atomic absorption spectrophotometry. The comparison of examined mineral elements in cooked samples with raw samples, showed no significant differences (p>0.05). The vitamin A content of cooked samples was compared with their amounts in raw samples. Results indicated that vitamin A was significantly decreased in cooked samples (p˂0.05). The lowest amounts of vitamin A were observed in fried samples (7.6 ± 0.66 mg/kg of wet weight). The vitamin E content of cooked samples was compared with their amounts in raw samples. Results indicated that vitamin E was significantly decreased in cooked samples (p˂0.05). The lowest levels of vitamin E were observed in grilled samples (0.293 ± 0.02 mg/kg wet weight). These results showed that the mineral content of samples cooked with three methods including steaming, grilling and frying was not significantly different from row samples. Therefore, various methods of cooking can be applied based on the diet. However, the vitamin A and E contents of yellow fin sea bream fish fillets were significantly decreased in cooked samples.
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