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Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel

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Abstract

Amino acid, vitamin (A, E, B1, B2, B3 and B6), and proximate composition were determined in raw and cooked horse mackerel. The changes in amino acid, vitamin, and proximate content were found to be significant for all cooking methods (frying, grilling, and steaming). Cooking did in general significantly increase the contents of essential, semi-essential, and other amino acids compared to raw fish species. Amino acid contents of grilled mackerel were significantly higher (p < 0.05) than those found in fried and steamed mackerel. The A, E, B2, and B6 vitamin content of fried horse mackerel was found to be significantly (p < 0.05) higher than the grilled and steamed samples. The B1 content of steamed and B3 content of grilled were found higher than the other cooked samples. Moisture, protein, fat, ash, and carbohydrate contents of cooked fish ranged between 56.52% to 61.34%, 20.79% and 23.93%, 13.44% and 19.61%, 1.70% and 2.47%, and 1.02% and 4.36 %, respectively. Fried fish had intermediate fat values, while grilled and steamed fishes had a comparatively low value.

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Acknowledgments

This work was supported by the Research Found of Istanbul University, Project Number BYP-2861 and BYP-4199.

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Authors and Affiliations

  1. Faculty of Fisheries, Department of the Seafood Processing and Quality Control, Istanbul University, Ordu cad. No:200, 34470, Laleli/Istanbul, Turkey

    Nuray Erkan & Özkan Özden

  2. Food Institute, TÜBİTAK Marmara Research Center, Gebze/Kocaeli, Turkey

    Arif Selçuk

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  1. Nuray Erkan
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  2. Arif Selçuk
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  3. Özkan Özden
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Correspondence to Nuray Erkan.

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Erkan, N., Selçuk, A. & Özden, Ö. Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel. Food Anal. Methods 3, 269–275 (2010). https://doi.org/10.1007/s12161-009-9108-x

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