| dc.description.abstract | The aim of this study was to analyze the effect of cooking (deep frying) on chemical composition (moisture, protein, ash, and fat), mineral, and folic acid of bull shark meat. The chemical composition, mineral content, and folic acid (vitamin B9) content were determinated by proximate analysis, AAS (Atomic Absorption Spectrophotometer), HPLC (High Performance Liquid Chromatography), respectively. The contents of moisture, protein, ash, and fat of raw sample (wet basis) were 74.09±0.01; 1.33±0.00; 23.56±0.08; 0.56±0.04%, respectively. All of proximate contents were decreased due to frying process, except fat content. The amount of minerals were decreased due to frying, seen in K (18.79%), Mg (26.55%), Na (40%), P (24.04%), Fe (3.42%), Zn (5.12%), Cu (6.39%), in other hand Ca has been increased (49.75%). Folic acid content of raw meat was 1.06±0.003 ppm, and decreased by 49.06% due to frying process. | en |
