Effects of Cooking Methods on the Proximate Composition of Black Sea Anchovy (Engraulis Encrasicolus, Linnaeus 1758) (in English)

Year 2011, Volume: 36 Issue: 2, 71 - 75, 01.04.2011

Demet Kocatepe Hülya Turan Gökay Taşkaya Yalçın Kaya Rabiya Erdem Fulya Erdoğdu

Abstract

The effects of different cooking methods (grilling, baking, frying, microwave cooking) on proximate composition of anchovy (Engraulis encrasicolus Linnaeus 1758) were determined. Mean moisture, fat, protein, ash, carbohydrate contents and calorie value of raw fish were 62.85%, 10.64%, 22.71%, 1.48% , 2.31% and 195.88 kcal, respectively. On comparing the raw and cooked fish, the results indicated that cooking methods had considerable effect on the proximate composition. The highest value of water loss was found in fried anchovy (49.55%). Protein and fat contents of cooked anchovy by grilling, baking, frying and microwaving were 25.55%, 17.51%; 22.58%, 20.54%; 24.44%, 23.30%; 22.63%, 22.34%, respectively. The highest protein, the lowest fat and energy contents were found in grilled fish; therefore, grilling can be recommended as the best cooking method for healthy diet.

Keywords

Anchovy, cooking methods, proximate composition.

Pişirme Yöntemlerinin Karadeniz Hamsisinin (Engraulis Encrasicolus, Linnaeus 1758) Besin Kompozisyonu Üzerine Etkisi (İngilizce)

Abstract

Çalışmada farklı pişirme yöntemlerinin (ızgara, fırında pişirme, kızartma, mikrodalgada pişirme) hamsinin (Engraulis encrasicolus, Linnaeus 1758) besin kompozisyonu üzerine etkisi araştırılmıştır. Çiğ balığın ortalama su, yağ, protein, kül, karbonhidrat içeriği ve kalori değeri sırasıyla; %62.85, %10.64, %22.71, %1.48, %2.31 ve 195.88 kcal’dir. Çiğ ve pişmiş balıklar karşılaştırıldığında pişirme yöntemlerinin balık eti besin kompozisyonu üzerine önemli derecede etkili olduğu saptanmıştır. En yüksek su kaybı kızartılan hamside bulunmuştur (%49.55). Izgarada, fırında, yağda ve mikrodalgada pişirilmiş hamsilerin ortalama protein ve yağ içerikleri sırasıyla; %25.55, %17.51; %22.58, %20.54; %24.44, %23.30; %22.63 ve %22.34’tür. Sağlıklı beslenme için en iyi pişirme metodu olarak, en yüksek protein ve en düşük yağ ve enerji içeriğine sahip olan ızgara önerilebilir.

Keywords

Hamsi, pişirme yöntemleri, besin kompozisyonu

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