Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet

Abstract

Effects of cooking methods (frying and grilling) on proximate composition, total sulfhydryl group (SH) content, protein solubility, cooking loss, amino acid composition an d nutritional parameters of Persian sturgeon ( Acipenser persicus ) fillets were investigated. Both grilling and frying decreased moisture content and increased total pro tein content significantly. The protein solubility was high in r aw samples but decreased dramatically after cooking treatments. Heating treatments decreased total SH content from 5.33 in raw fillet to 0.43 and 0.93 (mol/10 5 g proteins) in grilled and fried samples, respectively. All computed nutritional ind ices, were increased after cooking. In vitro digestibility of raw fillet was 81.50 which increased to 95.08 and 100% in grilled and fried samples, respectively. The protein di gestibility corrected amino acid scores (PDCAAS) of cooked samples for age group of 10-12 years old and adults wer e 100 which indicate that Persian sturgeon fillet is good sourc e of protein for these age groups. Result indicated that both cooking methods had the beneficial effects on nutritive val ue of Persian sturgeon fillets.