International Journal of Fisheries and Aquatic Studies
2017, Vol. 5, Issue 2, Part D
Comparative analysis of nutritional quality between Pomfret (Pampus argenteus) and Hilsa (Hilsa ilisha), preserved and cooked under different conditions
Author(s): Uttiya Jana and Sarmistha Chakrabarti
Abstract: The present study was conducted to compare the nutrients between
Pampus argenteus and
Hilsa ilisha. The nutrient contents of
P. argenteus were higher than
H. ilisha in the raw condition. They were both subjected to conventional cooking methods like open pan dry roasting, boiling, shallow frying and deep frying. They were also preserved raw up to 15 days with the preservative
viz. a combination of salt and turmeric. The nutrient contents had changed due to preservation and cooking but the losses could be retained by the use of preservative. Nutrient retention mostly occurred in pomfret than in
hilsa. The present study significantly revealed that cooked pomfret was beneficial due to adequate nutrient restoration and it could be preserved with preservative up to 15 days with minimal loss as compared to
hilsa. Nutrient retention occurred mostly in deep frying method.
Pages: 258-263 | 1193 Views 125 DownloadsDownload Full Article: Click Here
How to cite this article:
Uttiya Jana, Sarmistha Chakrabarti. Comparative analysis of nutritional quality between Pomfret (Pampus argenteus) and Hilsa (Hilsa ilisha), preserved and cooked under different conditions. Int J Fish Aquat Stud 2017;5(2):258-263.
