Comparison of Restoration of Protein Contents of Preserved Rohu (Labio rohita), Treated under Different Cooking Conditions
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Research Paper | Nutrition Science | India | Volume 5 Issue 3, March 2016

Comparison of Restoration of Protein Contents of Preserved Rohu (Labio rohita), Treated under Different Cooking Conditions

Uttiya Jana, Sarmistha Chakrabarti

Fish are rich sources of protein commonly consumed as an alternative source of protein due to higher cost of other animal proteins. This study was based on the comparison of protein contents of rohu preserved with the combination of salt and turmeric and without preservative for 24 hours, 48 hours, 14 days and 15 days. This preserved fish was subjected to conventional cooking methods like open pan dry roasting, boiling, shallow frying and deep frying. The protein contents of cooked fish were significantly lower than those in the raw condition. The nutrient contents change due to cooking. Loss of nutrients mainly occurs in boiling whereas it is better restored in deep fat frying method. The study significantly showed that the protein loss occurs due to preservation but this loss can be reduced by using the combination of salt and turmeric.

Keywords: Rohu, protein, cooking methods, preservatives, deep fat frying

Edition: Volume 5 Issue 3, March 2016

Pages: 1374 - 1377

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How to Cite this Article?

Uttiya Jana, Sarmistha Chakrabarti, "Comparison of Restoration of Protein Contents of Preserved Rohu (Labio rohita), Treated under Different Cooking Conditions", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=NOV162086, Volume 5 Issue 3, March 2016, 1374 - 1377

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