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

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.