| dc.description.abstract | Red snapper (Lutjanus bohar) is one of the highly economical fi shes found in Indonesian waters. Th e objective of this study was to determine the impact of steam cooking on chemical composition, fatty acids profi le, cholesterol content and tissue structure of red snapper fi llets. Before steaming, red snapper fi llets contained 77.53% moisture, 1.42% ash, 20.55% protein, 0.27% fat, and 0.23% carbohydrate. Aft er steaming process, red snapper fi llets contained 76.83% moisture, 1.48% ash, 20.78% protein, 0.05% fat, and 0.86% carbohydrate. Steaming led to shrinkage of the fatty acids content. Th e PUFA/SFA ratio of red snapper before and aft er steaming was 0.97 and 0.64, respectively. Th e ratio of n-3/n-6 before and aft er steaming was 6.25 and 2.43, respectively. Cholesterol content of red snapper fi llets decreased aft er steaming process from 95.5 mg/100g to 24.2 mg/100g. Th e tissue structure of red snapper fi llets aft er steaming process was more compact because of its ability to preserve. | id |
