Effects of Cooking Conditions on the Protein Quality of Chub Mackerel Scomber japonicus

摘要: The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition protein quality chub mackerel Scomber japonicus treated with 2, 6, 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% raw sample to 48.7% fried samples. Brine (10% NaCl) treatment recorded highest moisture loss. All showed a decrease fat content, except Protein increased samples, 47.21% 63.87% grilled sample. resulted degree oxidation (thiobarbituric acid-reactive substances), which was lowest microwaved trypsin inhibitor (TI) concentration In 6% salt caused TI level vitro digestibility. digestibility 79.4% 86.43% total essential amino acids increased. Results suggested that grilling steaming had beneficial mackerel.