Yield, sensory and proximate analysis of Dormitator latifrons fillets prepared with different cooking methods

Objective: To evaluate the effect of four cooking methods (steaming, griddling, baking or pan-frying) on the carcass and fillet yield and on the degree of sensory acceptance and proximate composition of fillets from Dormitator latifrons. Design/methods/approach: Whole and gutted fish, and the fillets cut from them, were weighed to determine yield. The fillets were cooked by steaming, griddling, baking or pan-frying according local traditional methods. The organoleptic characteristics (color, odor, general appearance, taste, texture, and juiciness) were evaluated using a 5-point hedonic scale. The proximate analysis was done on raw and cooked fish samples. Results: The average weight of the fish was 446.0 ± 63.4 g, with a carcass yield of 83.0% and a fillet yield of 18.7%. The organoleptic characteristics did not show significant differences, with all treatments obtaining average scores above 4 (like) in the hedonic scale. Regarding the proximate composition, the protein and ash content of the fish fillets increased with most of the cooking methods. The highest lipid content was obtained with the frying method. Limitations/implications: The evaluation of nutritional quality was done at the proximate level only¸ since it was considered that the protein nutritional quality (fillet protein), would not be modified substantially. Findings/conclusions: All four cooking methods were associated with a high level of acceptance and good nutritional quality, although the increase in lipid content of fried fish could have a detrimental effect on consumer health, in the case of a high level of consumption. Keywords: Pacific fat sleeper; nutritional quality; heat treatment.Objective: To evaluate the effect of four cooking methods (steaming, griddling, baking, or pan-frying) on the carcass and fillet yield and on the degree of sensory acceptance and proximate composition of fillets from Dormitator latifrons. Design/methods/approach: Whole and gutted fish, and the fillets cut from them, were weighed to determine yield. The fillets were cooked by steaming, griddling, baking, or pan-frying according to local traditional methods. The organoleptic characteristics (color, odor, general appearance, taste, texture, and juiciness) were evaluated using a 5-point hedonic scale. The proximate analysis was done on raw and cooked fish samples. Results: The average weight of the fish was 446.0 ±63.4 g, with a carcass yield of 83.0% and a fillet yield of 18.7%. The organoleptic characteristics did not show significant differences, with all treatments obtaining average scores above 4 (like) in the hedonic scale. Regarding the proximate composition, the protein and ash content of the fish fillets increased with most of the cooking methods. The highest lipid content was obtained with the frying method. Limitations/implications: The evaluation of nutritional quality was done at the proximate level only¸ since it was considered that the protein nutritional quality (fillet protein), would not be modified substantially. Findings/conclusions: All four cooking methods were associated with a high level of acceptance and good nutritional quality, although the increase in lipid content of fried fish could have a detrimental effect on consumer health, in the case of a high level of consumption