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Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods
Author(s) -
MUSTAFA F. A.,
MEDEIROS D. M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13749.x
Subject(s) - catfish , ictalurus , proximate , food science , chemistry , composition (language) , phosphorus , fish <actinopterygii> , fatty acid , nutrient , potassium , fishery , biology , biochemistry , linguistics , philosophy , organic chemistry
The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of interest.