Effects of Different Cooking Methods on Physicochemical and Antioxidant Properties of Climbing Perch (Anabas Testudineus)

Nurhayati Yusof; Siti Nur Izzati Mohd Rosdi; Norzaida Yusof; Wan Mohd Fadli Wan Mokhtar

doi:10.11113/mjfas.v20n5.3043

Authors

Nurhayati Yusof Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, 22200 Besut, Terengganu, Malaysia
Siti Nur Izzati Mohd Rosdi Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, 22200 Besut, Terengganu, Malaysia
Norzaida Yusof Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, 22200 Besut, Terengganu, Malaysia
Wan Mohd Fadli Wan Mokhtar Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, 22200 Besut, Terengganu, Malaysia

DOI:

https://doi.org/10.11113/mjfas.v20n5.3043

Keywords:

Climbing perch, frying, TPC, antioxidant, DPPH.

Abstract

Climbing perch, Anabas testudineus is a freshwater fish recognised for its distinct flavour, high nutritional content, and medicinal properties. This species can be found in almost every Asian country, including Malaysia. However, the cooking methods applied can change the nutritional value of the climbing perch. This study aims to investigate the effect of four different cooking methods for climbing perch, which are frying, grilling, steaming and air frying, on their cooking loss, texture, colour properties, proximate composition, free fatty acid, total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The result showed that the physicochemical properties, proximate composition and antioxidant activity were significantly (P<0.05) affected by the cooking method. Fried climbing perch samples were significantly higher (P<0.05) for cooking loss and texture. The steamed sample has the lightest colour with 40.39, and the fried sample has the highest value in redness and yellowness with 6.76 and 11.40 respectively. Proximate composition showed the highest value in protein, fat and carbohydrate in fried samples. Furthermore, free fatty acid was highest in the steamed sample (1.98%) and the lowest in the fried sample (1.39%). Fried samples showed the highest total phenolic content (TPC), 1.23 mg GAE/g and DPPH scavenging activity was highest in steamed samples (69.62%). In conclusion, aside from frying, steamed method emerged as the effective cooking method for preserving the nutritional value of the fish, as it exhibited the highest values in most of the analyses conducted.

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