International Research Journal of Engineering and Technology (IRJET) e-issn: Volume: 03 Issue: 06 June p-issn:

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1 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: Comparison of macro nutrients of preserved carp, treated under different cookin conditions Uttiya Jana & Sarmistha Chakrabarti # Department of Home Science (Food & Nutrition, University of Calcutta, Kolkata 7 27, India # Phone no / sarmisthac9@mail.com Abstract :Fish are rich sources of protein and are commonly consumed. This study is based on the comparison of contents of macro nutrients of carp, preserved ith the combination of salt and turmeric and ithout both up to days. These preserved fishes ere subjected to conventional cookin methods like open pan dry roastin, boilin, shallo and deep and macro nutrient contents ere analysed after immediate (hours and lon term ( days preservation. The nutrient contents of cooked fishes ere sinificantly loer than those in the ra condition, chanes occurrin due to cookin. Loss of nutrients mainly occurred in boilin hereas it is better restored in deep method. The study sinificantly shoed that the loss of nutrients occurred due to preservation but these losses can be reduced by usin the combination of salt and turmeric. It as also found that amon carp, restoration as reater for rohu. Keyords carp, macro nutrients, cookin methods, s, deep fat Introduction Fish is consumed mainly as a rich source of protein. But the nutrient contents chane hen it is preserved and cooked as shon in some studies previously carried out. In one study form Nieria, three commonly available species of marine fish ere subjected to boilin, and roastin and the effects of these cookin methods on the fish ere observed. The results shoed reduced protein content for all the fish types (1. In yet another research, amino acid and proximate compositions ere determined in six commonly consumed ra and cooked marine fish in Turkey. The chanes in amino acid and proximate contents ere found to be sinificant for all cookin methods in all fish species (2. Another research shoed that cookin methods ere also applied for veetable samples hich could also be a reference for this present study. Three cookin methods, namely boilin, steamin and stir ere used to evaluate the effect on nutrient components of bamboo shoots, resultin in decreased contents of protein, soluble suar and ash. Results indicated an appreciable loss in the total free amino acids in boilin method. All procedures ere carried out for 1 minutes (3. The effects of five domestic cookin methods, includin steamin, microavin, boilin, stir and stir folloed by boilin, on the nutrients and healthpromotin compounds of broccoli ere investiated. The results shoed that all cookin treatments, except steamin, caused sinificant losses of total soluble proteins and soluble suars (. The effects of different cookin methods (boilin, bakin, and rillin on proximate and mineral composition of snakehead fish ere investiated. The chanes in the amount of protein and fat ere found to be sinificantly hiher in and rillin fish (. Another study as desined to observe the performance of turmeric and salt on tenra (Mystus vittatus for several days, stored ith s of 2% of the sample eiht, resultin in nutrient restoration. (6 The present study is sinificant due to the comparison of macro nutrient contents of carp after bein preserved for several days and then subjected to cookin. Preservation can cause loss of nutrients; hoever, the amount of macro nutrients that can be restored usin a combination of salt and turmeric for days, is investiated in this study. This study aims to estimate the macro nutrient contents of preserved carp in both ra and cooked conditions after bein preserved for hours and days ith and ithout. This study also aims at findin comparison of nutrient contents of preserved and cooked fish ith and ithout. To find out the deterioration level of preserved fishes in the perspective of the nutrient contents. To identify the best fish and the best cookin method in respect of nutrient restoration is the most important concern of this study. Materials and Methods 1. Sample preparation and cookin Rohu (Labio rohita and katla (Katla katla ith a lenth of 2 3 cm and eiht of 1 k as obtained from the local fish market in Kolkata. It as kept in a plastic container, transported to the laboratory and ashed ith tap ater several times to remove adherin blood and excessive mucous. Subsequently the fish sample as filleted into three sections and each section as divided into five roups. In the first section one roup as left uncooked hile the other four ere boiled, dry roasted in open pan, shallo fried and deep fried. Boilin as performed at C (ater temperature for 1 minutes. Open pan dry roastin of fillets as performed in a pan at 18 C for 1 minutes. The of fillets as performed in a domestic pan of 2 L capacity at a temperature of approximately 18 C for 1 minutes. Mustard oil as used as the medium for. In case of shallo, 1 ml oil as used and 216, IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 117

2 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: for deep 2 ml. The other to sections ere alloed to preserve up to days. Amon these to sections, one as preserved in the refrierator at 2 C ithout and the other section as preserved ith the combination of salt and turmeric. The amount of combination of salt and turmeric as used as 2% of the eiht of the fish sample preserved in 1:1 ratio. The ra, fresh and preserved samples ere then subjected to analysis post cookin on the 1 st and th days of preservation. 2. Proximate composition analysis Proximate composition analyses for homoenized samples of fresh and preserved fish fillets, both ra and cooked, ere done in triplicate for carbohydrate, protein and fat contents. a. Estimation of carbohydrate by Anthrone Method (7 1m of the sample as taken into a boilin tube. Hydrolysis as done by keepin it in a boilin ater bath for three hours ith ml of 2. N HCl and cooled to room temperature. Then it as neutralized ith solid sodium carbonate until the effervescence ceased. The volume as made up to 1 ml and centrifuation as done at 3 RPM for minutes. The supernatant as collected and 1 ml as used for analysis, ml anthrone as added to this solution after hich it as heated for eiht minutes in a boilin ater bath and then cooled rapidly hen a reen to dark reen colour appeared. The readin as then taken at 63 nm in a spectrophotometer (Perkin Elmer Lambda 2. b. Estimation of Protein by Lory Method (8 2 m of sample as taken and 2 ml of buffer, containin sodium dihydroen phosphate and disodium hydroen phosphate, as added and homoenized finely, kept overniht, after hich it as cold centrifued at RPM for 2 minutes. The supernatant as collected and 1 ml as used for analysis. Then ml of the Lory reaent as added to the supernatant and alloed to incubate for 1 minutes. After that. ml of Folinciocaltue reaent as added and incubated for 3 minutes until a dark blue colour appeared. The readin as taken at 66 nm in a spectrophotometer (Perkin Elmer Lambda 2. c.estimation of fat by Soxhlet Extraction Method (9 m of dried sample as placed inside the thimble of the apparatus. Then the extraction solvent petroleum ether of 6 8 boilin rane as placed in a distillation flask and placed on the heatin mantel. The solvent as heated to reflux hen the solvent vapour travelled up a distillation arm and flooded into the chamber housin the thimble of solid. The condenser ensured that any solvent vapour cooled and dripped back don into the chamber housin the solid material. The chamber containin the solid material sloly filled ith arm solvent. The fat present in the sample as dissolved in the solvent hich returned to the distillation flask. This cycle may be alloed to repeat for 12 hours. After complete extraction of fat the solvent, poured into a eihed petridish, as evaporated and the final eiht of the petridish containin fat as taken. From this the amount of the fat as calculated. 3.Statistical analysis The effect of different cookin methods on macronutrient contents of fresh and preserved fishes as analyzed usin Mean and Standard Deviations. One ay ANOVA as done for comparin the nutrient contents in respect to cookin methods amon preserved fishes ith and ithout. Differences ere considered to be sinificant hen F value as <.. Data ere analyzed by usin SPSS packae (Version 17. Result Table 1 Carbohydrate content of fresh and preserved rohu ith and ithout Duration Ra Boili n roast Fresh.± 2.8± hours 3.83± 2.±. days.8±.16±.6.6 hours(s.78± 2.2± ± 3.8± days(s+..8 in 2.9± 3.2± 2.73±. 1.9± 3.16±.11 2.± ± 3.6± 3.9± ± 3.88±.± ± 3.66±.7±..2.7 Table 2 Protein content of fresh and preserved rohu ith and ithout Duration Ra Boilin roastin fresh 17.±. hours 16. ±. days 6.26±. hours (S+ ± days(s+ ±. 3.3±.23.±..1±.1 6.2±.2.93±.11.7±. 1.6±.2.26± ± ±.1.3±..6±..76± ±.2 6.2± ±. 7.± ±..86± ±. 216, IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 117

3 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: Table 3 Fat content of fresh and preserved rohu ith and ithout Duration Ra Boilin roastin fresh.3 ± 3.± 1.89±. 1.7±.6±. hours 1.3±.76±. 6.1±.1 9.7± 8.7± days 2.38±.7.9±. 9.8±.1 8.7±.1.6±.2 hours (S+.66±..9±.8.3±.1 1.± ±. days(s+ 8.16±. 3.±. 3.9±.1 9.±.1.6±. Table Carbohydrate content of fresh and preserved katla ith and ithout Duration Ra Boilin fresh 3.73±. hours 3.3± days 3.8±.1 hours 8.± (S ± days(s ± 2.1± 1.± ± ±.11 roastin 2.93± ± 3.19±.1 2.1± ± ±. 3.1± 2.± ± ± ±. 2.63±. 2.33±.8 3.9±.7 2.1±.2 Table Protein content of fresh and preserved katla ith and ithout Durati on Ra Boilin roastin fresh ±.1 2.7± 6.33±. 1.8±.± hours 16. ±.± 7.1± 7.3±.±. days hour s(s+ days(s ± ± ±..67± ±.1 3.±.2.92±. 9.9±.1 6.7±.1.8± ± ±.1.3± ±. 7.97±.1 Table 6 Fat content of fresh and preserved katla ith and ithout Duration Ra Boilin roastin fresh 9.1± 8.± 3.2±.2 9.3±. 8.7± hours 7.3±.6 days 1 ± 9.26± ± 6.27± ±. 9.± 8.2±.2 6.±.1 11.± 8.± ± ± 7.63±..3± ±.1 1.8±. 1 hours (S+ days(s+ 9.6±.36± 9.36±.1. Table 7 Comparison of carbohydrate content of preserved rohu and katla ith and ithout Durati on hours days hou rs(s+t days(s + Ra Boilin roastin (n.91( N.1.2 (.1 ( ( (P value = <. = sinificantly different (S= sinificant, NS= Non sinificant Table 8 Comparison of protein content of preserved rohu and katla ith and ithout Duration Ra hours.686( N days ( hours( S+ days(s+ 8( N ( Boilin ( 1.( N.1( roasti n (P value = <. = sinificantly different (S= sinificant, NS= Non sinificant Table 9 Comparison of fat content of preserved rohu and katla ith and ithout Duration Ra hours Boilin roasti n (S.1 216, IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 1176

4 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: days hours(s + days(s+.7( N (S (S.2 (P value = <. = sinificantly different (S= sinificant, NS= Non sinificant Table 1 Percentae of loss of carbohydrate in preserved rohu ithout in Duration Ra Boilin Roastin Fryin Fryin hours days hours( S days(s+ Table 11 Percentae of loss of protein in preserved rohu ith in Duration Ra Boilin Roasti n Shall o Fryin hours days hours(s Fryin days(s+. Table 12 Percentae of loss of fat in preserved rohu ith in Duration Ra Boilin Roastin Fryin hours days hours(s+ days(s+t Fryin Table 13 Percentae of loss of Carbohydrate in preserved katla ith in Duration Ra Boilin Roastin Fryin Fryin hours days hours(s days(s Table 1 Percentae of loss of protein in preserved katla ith in Duration Ra Boilin hours days 2.3 hours(s Roastin Fryin Fryin days(s+.9 6 Table Percentae of loss of fat in preserved katla ith in Duratio Ra Boilin n Roastin Fryin Fryin hours hours days days , IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 1177

5 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: Fi. a Percentae of loss of carbohydrate in cooked rohu and katla preserved ith and ithout Fi. b Percentae of loss of protein in cooked rohu and katla preserved ith and ithout Fi. c Percentae of loss of fat in cooked rohu and katla preserved ith and ithout Discussion Table 1, 2, 3 shoed the carbohydrate, protein and fat contents of fresh and preserved rohu ith and ithout up to days after subjectin it to different cookin methods. The ra and cooked values ere displayed here. The nutrient contents ere reduced due to application of different cookin methods. The hihest loss occurred in boilin and it as found to be restored in deep method. Table,, 6 exhibited the carbohydrate, protein and fat contents of the katla preserved ith and ithout for short and lon time durations. Data shoed that the sinificant difference as present in terms of ra and cooked values. Most of the loss occurred in boilin and the nutrient restoration occurred in deep. Table 7, 8, 9 exhibited the comparison of carbohydrate, protein and fat contents of rohu and katla, preserved ith and ithout. Data indicated that there as a sinificant difference present beteen to fish in respect of different cookin methods and both short and lon term preservation. Table 1, 11, 12 shoed the percentae of loss of carbohydrate, protein and fat contents post cookin of the preserved rohu ith and ithout in respect to the fresh values. Data indicated that deterioration occurred mainly in hours of preservation but it can be restored ith the combination of salt and turmeric up to th day of preservation. Table 13, 1, shoed the deterioration value of carbohydrate, protein and fat contents post cookin of the preserved katla ith and ithout in respect to fresh values. Data indicated that losses occurred in both short and lon term preservation but the use of as not sinificantly effective for the restoration of nutrient contents of preserved katla. Fi. a shoed the loss percentae of carbohydrate contents of the cooked carp in respect of the ra values, preserved ith and ithout. It as found 216, IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 1178

6 International Research Journal of Enineerin and Technoloy (IRJE eissn: Volume: 3 Issue: 6 June216.irjet.net pissn: that losses ere more in boilin hereas less in deep. Loss as more in katla rather than rohu. In case of rohu loss as restored by the use of combination of salt and turmeric but this is not effective for katla. Fi. b shoed the loss percentae of protein contents folloin cookin of the carp preserved ith and ithout. Data indicated that losses occurred mostly in boilin. Here also comparison shoed that losses ere more in katla than in rohu but losses ere restored by the use of combination of salt and turmeric for both the carps. Fi. c exhibited the loss percentae of fat contents after cookin of the carp preserved ith and ithout. Result shoed that loss of fat as very lo, rather fat content increased due to addition of cookin oil and loss of ater from the fish due to temperature of cookin. The fat ain mainly occurred in rohu fish rather than in katla. Conclusion All cookin methods can reduce the nutrient contents of the carp. The maximum restoration as found to be mostly in deep method hile the loss occurred in boilin method. After preservation of the fishes up to th day, the deterioration of nutrient occurred in th day but this deterioration could be reduced to some extent ith the use of natural that is combination of salt and turmeric, hich help to restore nutrient contents up to th day of preservation. Maximum restoration occurred in hours of preservation after usin. After considerin all advantaes and disadvantaes, it can be said that deep is the best method for protein restoration amon the other cookin methods and use of salt and turmeric can delay this deterioration post cookin and amon the to fish, rohu is better than katla in respect of nutrient restoration. Acknoledement The University Grants Commission (UGC is thanked for aardin a Junior Research Felloship to Uttiya Jana. Biblioraphy 1. Goldman, K. J. Reulation of body temperature in the hite shark, Carcharodon carcharias. Journal of Comparative Physioloy B, 167(6, 2329, Erkan, N., Özden, Ö., & Selçuk, A. Effect of, rillin, and steamin on amino acid composition of marine fishes. Journal of medicinal food, 13(6, 3121,. compounds of broccoli. Journal of Zhejian University Science B, 1(8, 888, 29.. Marimuthu, K., Thilaa, M., Kathiresan, S., Xavier, R., & Mas, R. H. M. H. Effect of different cookin methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch. Journal of food science and technoloy, 9(3, , T. Akter 1, A. T. A. Ahmed 1, M. A. khaleque and M. Beum, Effect of dryin on quality of tenra (Mystus vittatus treated ith turmeric and salt. Unique Research Journal of Bioloical Science,1(1,1, Ludi, T. G., & Goldber, H. J, The anthrone method for the determination of carbohydrates in foods and in oral rinsin. Journal of dental research, 3(1, Lory, O. H., Rosebrouh, N. J., Farr, A. L., & Randall, R. J. Protein measurement ith the Folin phenol reaent. J Biol Chem, 193(1, 2627, Manirakiza P, Covaci A, Schepens P(, Comparative study on total lipid determination usin Soxhlet, Roese Gottlieb, Blih and Dyer, and modified Blih and Dyer extraction methods. J Food Comp Anal, 27(1, p 931,. 3. Mkandaire, K. T., & Masamba, K. G. Effect of lemon juice treatment and sun dryin on vitamin C retention in three steam and ater blanched indienous veetables over six eeks storae period. African Journal of Food Science, 8(6, ,21.. Yuan, G. F., Sun, B., Yuan, J., & Wan, Q. M. Effects of different cookin methods on healthpromotin 216, IRJET Impact Factor value:. ISO 91:28 Certified Journal Pae 1179

Uttiya Jana and Sarmistha Chakrabarti

Uttiya Jana and Sarmistha Chakrabarti 2017; 5(2): 258-263 E-ISSN: 2347-5129 P-ISSN: 2394-0506 (ICV-Poland) Impact Value: 5.62 (GIF) Impact Factor: 0.549 IJFAS 2017; 5(2): 258-263 2017 IJFAS www.fisheriesjournal.com Received: 05-01-2017 Accepted: