Nutritional consequences of sun-drying, freezing, and frying of Lates calcarifer on human health

Asian Sea bass (Lates calcarifer), a popular fish, is cultured and consumed in several countries for its commercial benefits and delectable taste. In this study, the biochemical parameters and fatty acids (FA) composition of Lates calcarifer in raw and fried (with mustard oil) conditions were compared for samples treated under three different ways: fresh, frozen, and sun-dried. From the final outcome, it was observed that after frying the protein content deteriorated significantly for all experimental conditions. Scrutiny of fried sample pointed to an increment in neutral lipid content (4.91%) along with trans FA that may pose a threat to health of the consumers. Contrastingly, after frying the loss of saturated FA to a great extent was countered by the increment of beneficial monounsaturated and polyunsaturated FA (MUFA and PUFA). From the nutritional view point, it was revealed that frying improved the nutritional quality indices (NQI) not only for sun-dried or frozen samples but also for fresh samples nullifying the adverse effect of trans FA because of the presence of low concentration of saturated FA along with high percentage of MUFA and PUFA. However, NQI deteriorated typically after sun-drying and freezing. Principal component analysis (PCA) bi-plot further suggested high positive correlation of fried condition to lipid profile but none of the NQI were significantly affected either on sun-drying or on freezing. From the present study, finally it can be recommended that frying is a suitable method to preserve the nutritional values of L. calcarifer.

Automated summary

The study found that protein content decreased and neutral lipid content increased after frying, but beneficial monounsaturated and polyunsaturated fatty acids increased as well. Frying improved the nutritional quality indices of the fish, especially in fresh samples.