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RESEARCH PAPER
Year : 2019  |  Volume : 8  |  Issue : 4  |  Page : 25-33

Effect of natural preservatives on proximate composition of preserved sea fish, processed under traditional cooking methods


1 J.D. Birla Institute, Affiliated to Jadavpur University, 11, Lower Rawdon Street, Kolkata 700020, India
2 Department of Home Science (Food & Nutrition), University of Calcutta, Kolkata 700027, India

Correspondence Address:
Uttiya Jana
J.D. Birla Institute, Affiliated to Jadavpur University, 11, Lower Rawdon Street, Kolkata 700020
India
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Source of Support: None, Conflict of Interest: None


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Fish contains high quality of protein with essential amino acids which is important for growth and development and thus are commonly consumed. This study aims to compare the proximate composition of two easily available sea fish, i.e., pomfret (Pampus argenteus) and hilsa (Hilsa ilisha) preserved with the natural preservative, i.e., combination of salt and turmeric and without preservative bothup to 15 days. These preserved fishes were subjected to traditional cooking methods such as open pan dry roasting, boiling, shallow frying and deep frying and macro nutrient contents were analyzed after immediate (24 hours) and long term (15 days) preservation. The nutrientcontents significantly decreased in the cooked fishes than those in the raw condition. The changes of the nutrient content occurred due to cooking as it involves the application of heat, oil, water. Boiling caused more reduction of nutrients, whereas it is better restored in deep fat frying method. The study conclude that the elimination of nutrients occurred due to both the preservation as well as the cooking conditions but these losses can be diminished by the use of the combination of salt and turmeric. It was also found that among the twosea fish, restoration was better in pomfret.


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