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¹ Universiti Sains Malaysia, Food Technology Division, School of Industrial Technology, 11800 Pulau Pinang, Malaysia
² Shahjalal University of Science and Technology, Department of Food Engineering and Tea Technology, Sylhet-3114, Bangladesh
³ Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, 884000 Kota Kinabalu, Sabah, Malaysia DOI : 10.4194/1303-2712-v17_5_09 Viewed : 5862 - Downloaded : 4777 Influence of convection oven cooking and superheated steam oven cooking on proximate, fatty acid profile, and amino acid composition of catfish (Clarias batrachus) fillets were evaluated. Purchased quantities of catfish were filleted and divided into three parts: one part was cooked using the superheated steam oven for 5 min with grilling mode (no temperature setting); another part was cooked using the convection oven at 200 ℃ for 8 min and the remaining was used as a control (raw catfish). The cooking treatments reduced moisture and increased protein, lipid, and ash content significantly (P<0.05). The most abundant fatty acids found in raw catfish fillets were palmitic acid (C16:0, 24.51% of total fatty acids), oleic acid (C18:1 n-9c, 29.57% of total fatty acids), and linoleic acid (C18:2 n-6c, 19.07% of total fatty acids). Superheated steam oven cooked fillets had higher n-3 fatty acids, EPA, and DHA content. The PUFA/SFA ratio was significantly reduced (P<0.05) after convection oven cooking as compared to superheated steam oven cooked fillets. There was no significant difference in amino acid contents among the raw and cooked samples. In summary, superheated steam is recommended for fish cooking as far as healthy eating is concerned. Keywords : Catfish (Clarias batrachus), superheated steam, fatty acid profile, amino acid