Publication: Proximate composition of raw and cooked thai freshwater and marine fish
Issued Date
1999-01-01
Resource Type
ISSN
08891575
Other identifier(s)
2-s2.0-0033089817
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Composition and Analysis. Vol.12, No.1 (1999), 9-16
Suggested Citation
Prapasri Puwastien, Kunchit Judprasong, Eakkarach Kettwan, Kriengkrai Vasanachitt, Yupaporn Nakngamanong, Lalita Bhattacharjee Proximate composition of raw and cooked thai freshwater and marine fish. Journal of Food Composition and Analysis. Vol.12, No.1 (1999), 9-16. doi:10.1006/jfca.1998.0800 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/25291
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Title
Proximate composition of raw and cooked thai freshwater and marine fish
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Abstract
Proximate composition and non-protein nitrogen (NPN) were determined in eight freshwater and eight marine fish species which are commonly consumed in Thailand. Appropriate household cooking methods, i.e., boiling, steaming, roasting and frying were used for fish preparation. All fresh fish investigated were high in protein, 17-22 g/100g. Wide variation in protein content, 16-32 g/100g, between species and methods of cooking was observed. On average, a serving of cooked fish (1/2 cup, 80g) provided 16g protein, amounting to 33% of Thai Recommended Daily Intake (Thai RDI). Fish, in general, contained NPN at the level of less than 15% of total nitrogen, except 22% in raw, salted and sun-dried snake skin gourami. Fat content varied between species; freshwater fish, 0·6-14 g/100g and marine fish, 0·5-9·2 g/100g. Comparatively, marine fish varieties had lower fat content than freshwater fish. Boiling and steaming did not alter the percentage fat of the cooked fish, 0·5-15·5 g/100g, while roasting and frying showed a relative increase in fat values of the cooked products, 7-23 g/100g. On average, a serving of fried fish provided 7-18 g of fat which equals 11-28% of Thai RDI. © 1999 Academic Press.