Changes in nutritional composition of skipjack (Katsuwonus pelamis) due to frying process

Abstract

Skipjack is one of Indonesian commodity that can be processed in traditional process (katsuobushi, dashi, and smoked fish) and modern process. Frying process is common way to processing skipjack in the local community. Purpose of this research was to determine the changes in skipjack nutritional composition (fatty acids, cholesterol, amino acids, and minerals) due to frying process. The chemical composition of fresh skipjack consisted of 71.76% moisture, 25.29% protein, 0.60% fat, 1.49% ash, and 0.87% carbohydrates, while the fried skipjack’s chemical composition consisted of 48.25% moisture, 41.25% protein, 4.80% fat, 4.10% ash, and 1.60% carbohydrate. Fresh skipjack meat contained 30 kinds of fatty acids and 25 kinds of fatty acids after frying process. Cholesterol in skipjack increased due to frying, from 49.12 mg/100 g in fresh, to 173.92 mg/100 g in fried skipjack. Fresh skipjack contained a total of 74.25 g/100 g amino acids, consist of 9 essential amino acids and 6 non-essential amino acids. Mineral content changes namely in potassium, increased from 7966.54 ppm in fresh to 8316.22 ppm in fried skipjack. This research concludes frying process at 180°C for 5 minutes can reduce levels of moisture, protein, EPA, DHA, amino acids, minerals Na, and Zn.