Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes

Nutrition & Food Science

Volumn 34, Issue 2, 2004, Pages 54-59

  Ismail, Amin ^a   Hainida Khairul Ikram, Emmy ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cooking; Fish (food); Malaysia; Nutrition

Indexed keywords

EID: 84986145766     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650410529005     Document Type: Article

References (16)

1. Agren, J.J. and Hänninen, O. (1993), “ Effects of cooking on the fatty acids of three freshwater fish species ”, Food Chemistry, Vol. 46, pp. 377 - 382.
2. AOAC (1990), Official Methods of Analysis, 16th ed., AOAC International, Gaithersburg, MD.
3. Chee, S.S., Ismail, M.N., Ng, K.K. and Zawiah, H. (1997), “ Food intake assessment of adults in rural and urban areas from four selected regions in Malaysia ”, Malaysian Journal of Nutrition, Vol. 3, pp. 91 - 102.
4. Deman, J.M. (1999), Principles of Food Chemistry, 3rd ed., Aspen Publishers, Inc., Gaithersburg, MD, pp. 118 - 149.
5. Elgasim, E.A. and Alkanhal, M.A. (1991), “ Proximate composition, amino acids and inorganic mineral content of Arabian camel meat: comperative study ”, Food Chemistry, Vol. 45, pp. 1 - 4.
6. FAO (2000), Food Balance Sheet, Food and Agriculture Organization of United Nations, Rome, available at: http://apps.fao.org/lim500/wrap.pl?FoodBalanceSheet&Domain=FoodBalanceSheet.
7. FAO/WHO (1991), “ Protein quality evaluation ”, in Report of Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of United Nations, Rome.
8. Friedman, M. (1996), “ Nutritional value of proteins from different food sources ”, Journal of Agricultural Food Chemistry, Vol. 44, pp. 6 - 29.
9. Ismail, M.N. (1992), “ Malnutrition and food consumption patterns in Malaysia ”, International Journal of Food Science and Nutrition, Vol. 43, pp. 69 - 78.
10. March, B.E. (1984), “ Effect of processing on the nutritive value of foods ”, in Miloslave, R.J.R. (Ed.), Handbook of Nutritive Value of Processed Food, Vol. 1, pp. 363 - 381.
11. Pongchawee, K., Somboonyarithi, V. and Raksakulthai, N. (1995), “ Composition of hybrid catfish (Clarias macrocephalus x C. gariepinus) raised on different feeds ”, ASEAN Food Journal, Vol. 10 No. 2, p. 51.
12. Soon, S.D. and Khor, G.L. (1995), “ Taraf pemakanan kanak-kanak berumur satu hingga enam tahun di FELDA sg. Koyan, Pahang ”, Malaysian Journal of Nutrition, Vol. 1, pp. 115 - 128.
13. Steiner-Asiedu, M., Daniel, A. and Njaa, L.R. (1991), “ Effects of local processing methods (cooking, frying and smoking) on three fish species from Ghana: part 2 – amino acids and protein quality ”, Journal of Food Chemistry, Vol. 41, pp. 227 - 236.
14. Tee, E.S. (1999), “ Nutrition of Malaysians: where are we heading ”, Malaysian Journal of Nutrition, Vol. 5, pp. 87 - 109.
15. White, J.A. and Hart, R.J. (1992), “ HPLC analysis of amino acids ”, in Nollet, L.M.L. (Ed.), Food Analysis by HPLC, New York, NY, p. 83.
16. Zanariah, J. and Noor, R.A. (1988), “ The consumption, proximate and amino acid composition of local freshwater fish ”, MARDI Res. Journal, Vol. 16 No. 2, pp. 109 - 116.