Quality evaluation of local Cameroonian mackerel (Scomber scombrus) processed by different methods
Mbassi Josiane EG, Tsafack Aristote LS, Maboune Abeline S, Eyenga Eliane F, Sophie Ngono E, Bongse Kari P
A research was carried out to study the influence of processing methods which are boiling, frying and roasting on the physicochemical and organoleptic properties of mackerel (Scomber scombrus). The aim of this study was to propose which method in terms of nutrients conservation for a healthy diet and shelf life is the best. Fishes were purchased from a local market, processing steps such as evisceration, brining and spicing were carried out before different cooking methods. Physical, color and sensory tests were performed on the processed fish. AOAC official methods were used for the proximate composition analysis of the fish samples. All processing methods revealed significant difference (p<0.05) in the various physical, color nutritional composition of fish. The results obtained for percentage of weight losses showed that after evisceration, there was a significant change (about 14% of losses) of the fish samples. Boiled and roasted samples showed lowest results of percentage losses 31.27 %, 36.64 % respectively compared to fry ones 43.59 %. Roasted fish had the highest scores in terms of global acceptability. The raw sample had the highest moisture content of 75.65 %, followed by fried and boiled 31.65 % and 32.1 % respectively and roasted fish sample with 35.6 %. In this study, the percentage protein of the various fish samples was observed to be highest in cooked fish sample compared to fresh fish. The boiled sample (55.22%) and roasted sample (55.93%) have a statically significant (p<0.05) lower proteins content than the fried sample (65.00%). The fried sample had a drastically increased on the fat content 35.52 % followed by the roasted with a fat content of 30.92 %, the raw and boiled with the lowest 12.20 % and 10.34 % respectively. These results show that, boiling is the best method in terms of conservation and frying the best for a healthy diet due to high values of the proximate composition.