International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)

Nutrient composition of microwave cooked pangasius meat and their analysis of proximate, fatty acid and mineral composition


S Kothandaperumal

The proposed research is to analyse the nutritional composition of heat treatment Pangasius meats. Catfish lipids is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18:1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing method can get rid of the fat content in Pangasius catfish fillet and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. Domesticated microwave oven as used heat treatment such as microwave were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of the raw and microwave defatted fillets.
Pages : 88-92 | 47 Views | 20 Downloads