Effects of Different Culinary Treatments on Amino Acids Composition and Minerals Retention in Labeo rohita (Hamilton, 1822)

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

Heikham Dayami ¹

Chungkham Sarojnalini ¹

Bronson Kumar Khangembam ²

¹ Department of Life Sciences, Manipur University, Imphal-795003, Manipur, India

² Suryamaninagar

10.22067/ifstrj.2026.100175.1612

چکیده

Labeo rohita is a popular food fish in India, rich in proteins, amino acids and minerals. However, bioavailability of vital nutrients in the fish may be significantly altered during cooking process. This study aims to understand the effects of different culinary methods on the amino acid and mineral composition of rohu from the Loktak lake, Manipur. For this, adult rohu (575 ± 12.5 g, 27.5 ± 2.8 cm) were collected, and processed by four different cooking methods viz., steaming, microwave cooking, frying and currying. The raw fish was taken as the control, and the amino acids and mineral composition of all samples were determined. Results showed that glutamic acid (23.82%) was the dominant amino acid, followed by aspartic acid (18.21%). Steaming and microwaving best retained most amino acids and minerals, while frying and currying resulted in notable reduction in different essential amino acids and minerals. Principal component analysis (PCA) separated the four different cooking methods; steaming and microwaving showed best retention of nutrients, while frying and currying induced loss/drift of minerals. This study finds steaming and microwave better cooking methods for maximal nutrient retention in L. rohita. Results of this study may be useful in dietary recommendations, functional food development, and optimising cooking strategies for nutrients preservation in the fish.

کلیدواژه‌ها

Amino acids

cooking process

Labeo rohita

minerals

nutritional security

موضوعات

• شیمی مواد غذایی

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