Changes in vitamins and minerals of indian mackerel due to frying process
Changes in vitamins and minerals of Indian mackerel due to frying process
Changes in vitamins and minerals of Indian mackerel due to frying process
Mala Nurilmala*, Nurjanah, Reza Febriyansyah, Taufik Hidayat
Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Jl. Jalan Agatis, IPB Dramaga Campus, Bogor16680. Tel: 0251-8622915, Fax: 0251-8622916
*Correspondence Email: malanm28@yahoo.com; mnurilmala@ipb.ac.id
Abstract. Indian mackerel (Rastrelliger kanagurta) is one of sea water fish in Indonesia. It is a good source of protein. This fish is consumed by varying processing methods. In addition, it is very known that frying is the favorite method for food processing including fish in Indonesia because of its specific taste. However there is no data found for changes of vitamin and mineral composition so far, thus our study investigated the effect of deep frying using 4L palm oil at 180 oC for 5 minutes on vitamins A, B12, and minerals (Ca, Na, K, Fe, Zn, and Se) of this fish. The measurement of vitamins A and B12 was carried out by HPLC and AAS for minerals. The results showed that deep frying effected on vitamin A with significantly increased (P<0.05), on the other hand vitamin B12 decreased significantly (P<0.05). Mineral Ca increased significantly (P<0.05), however Na and K decreased significantly (P<0.05). No significant result for Fe and Zn. Furthermore, it is found that Se content was below limit detection.
Keywords: deep frying; mineral; Rastrelliger kanagurta; vitamin
Abstract. Male mackerel (Rastrelliger kanagurta) is one of Indonesia’s marine fish. This fish is consumed with various processing methods. Frying is a very popular method in Indonesia because it will produce a distinctive taste, including mackerel. On the other hand, there has been no data found due to this frying method on changes in mackerel vitamins and minerals, so the purpose of this study was to determine the effect on the content of vitamins A, B12, and mackerel minerals (Ca, Na, K, Fe, Zn, and Se) after being fried in a deep fryer using 4L of cooking oil at a temperature of 180 oC for 5 minutes. The tests carried out were vitamin A and B12 tests with HPLC, and mineral tests with AAS. The results showed that the deep frying method had a significant effect (P <0.05) on vitamin A, while vitamin B12 decreased significantly (P <0.05). Mineral Ca increased significantly (P<0.05), while Na and K decreased significantly (P<0.05) after the frying process. Mineral Fe and Zn did not change significantly. Selenium has a content below the detection limit.
Keywords: frying process; minerals; Rastrelliger kanagurta; vitamins;
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