2005 Volume 11 Issue 1 Pages 127-133
Milkfish consumption and the effects on the proximate composition and docosahexaenoic acid (DHA) level of three cooking methods (Paksiw, Sinigang and fried) used to prepare milkfish were determined. Total moisture content, crude fat, crude protein and the total ash of the dishes were analyzed. Fatty acid methyl esters (FAMEs) were analyzed through gas chromatography. Results showed that milkfish is eaten once to twice a week by Filipino households. Proximate analysis revealed that Paksiw had the highest moisture content, and Sinigang had the highest crude fat content. Sinigang had a significantly lower crude protein content compared to raw fish, fried fish had the highest crude protein on a wet basis and Paksiw on a dry basis. The DHA level for Paksiw was not significantly different from raw milkfish, but DHA level for Sinigang and fried milkfish were significantly different from the raw sample. Different cooking methods can thus cause changes in the proximate composition and DHA content of milkfish.
