The study of microwave heating on proximate composition in fish fillets and balls

This research aims to study about the effect of microwave heating time on proximate composition of fish fillets and balls during storage times (15 days). The results revealed that cooking reduced the moisture content of products with subsequent increase in protein, fat and ash contents. As the duration of storage increased moisture content decreased and other traits increased. The products prepared from fresh water fish catla contain protein almost equivalent to other animal protein but relatively low in fat. Microwave cooked products lost more moisture as compared to conventional oven cooking. Protein and ash contents increased relatively depending upon the moisture lost during cooking and the inorganic matter substituted by the spices might have increased the ash content in the spiced fish products after cooking. This investigation will provide basic information which can be added to the current Indian food composition data on fresh water fish (catla) both raw and cooked.