Investigation of the effects of different cooking methods on nutritional and quality characteristics of anchovy

ABSTRACT INVESTIGATION OF THE EFFECTS OF DIFFERENT COOKING METHODS ON NUTRITIONAL AND QUALITY CHARACTERISTICS OF ANCHOVY Harun URAN M. Sc Thesis in Food Engineering Adviser: Prof. Dr. Nalan GÖKO?LU May 2006, 85 Pages In this study, it was aimed to determine the nutritional and quality characteristics alteration after common used cooking methods (frying, oven cooking, grilling) of anchovy, which has crucial consumed potential among seafood in our country. Anchovies that were transferred to the laboratory directly, were washed, eviscerated, beheaded and filleted. The fish were cooked by predicated methods (trying, oven cooking, grilling) at two different temperatures (160°C, 180°C). Chemical and physical analyses were performed in fresh and cooked fish samples. According to the findings, there were no significant difference in chemical composition between fresh fish and cooked samples. Crude ash, crude protein and crude fat contents of cooked fish samples increased due to rise in dry matter contents. The highest ash and protein values were determined in grilled fish, whereas the fat level was high in fried fish. Cooking temperature did not change (pO.Ol) the mineral contents of anchovy samples. However, cooking methods had significant (p<0.01) effect on calcium, sodium and zinc, but no effect on the other minerals (p>0.01). IVFatty acids composition of anchovy samples was affected by cooking methods, while no alteration was determined due to cooking temperature. The highest values of monounsaturated fatty acids of baked samples were found to be 34.16%. Polyunsaturated fatty acids in baked samples were also high and similar in fried anchovy samples. Peroxide value significantly (pO.Ol) changed by cooking methods and temperature. The highest peroxide value was determined in cooked samples at 180°C. Peroxide levels of baked and fried samples were similar and higher than grilled anchovy samples. It was assigned that cooking methods and temperature did not affect the pH level of fish flesh significantly. According to the results of penetrometer measurements, grilled samples had hardest conformation, whereas the weakest tissue was measured in fried samples. The most favored fish sample was fried anchovy as a result of sensory panels. In conclusion, fried fish samples, which were the most preferred, lost its nutritional characteristics more than other samples cooked in different methods. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had though texture due to loss of moisture during cooking. Therefore, it is concluded that baking is the best cooking method for anchovy. KEY WORDS: Cooking methods, anchovy, nutritional substances, quality characteristics COMMITTEE: Prof. Dr. Nalan GÖKO?LU (Adviser) Prof. Dr. Muharrem CERTEL Prof. Dr. Aydm YAPAR