A Study on the Physical Quality and Nutrients of Nile Tilapia Fish

Abstract

Nile Tilapia fish are given by King Bhumibol Adulyadej to solve the problem of food scarcity and make income. Due to this species of the fish cheap, tight flesh, and less fishy smell. Moreover, it is low fat fish that can be cooked for varied menu. This research studied about before and after through the heated process for 3 types of cooking which are boiling, steaming, and Sous Vide. The Study is including the conversions of colour, textures, compositions of amino acid, and quantities of minerals. Firstly, filleted and trimmed the fish to 5 centimetres wide, 15 centimetres length, and 1.8 centimetres thick. The temperature of Sous Vide was at 65 degrees celsius for 45 minutes. For boiling and steaming were at 100 degrees celsius for 10 minutes. It can be concluded that the weighted average after the heat treatment has decreased but the thickness of the fish has increased. It was significantly higher (p<0.05). The values of the colour (L*, a *, b *) were not different but after heat treatment, the colour of the undercoat was significantly increased (p<0.05). In terms of texture, steamed fish were soft and less energy to chew. Plus, the quantity of amino acids, total phosphorus, and calcium were highly increased; however, Sous Vide fish were the most increasing of iron.