Amelia Faradilla Istiqomah

26060121140084
Teknologi Hasil Perikanan B

JOURNAL REVIEW 1
Tittle Proecting of Functional Structure of Fish Product
Journal Conference Series: Earth and Environmental Science
Volume and Page Volume 422 and Page 1-4
Year 2020
Writer T. N. Suhareva and I. V. Sergienko
Reviewer Amelia Faradilla Istiqomah
Date 27 April 2022
Research Purpose The article touches upon the issue of the increasing way of fish
products nutrition, the provision of a normal course of exchange
processes in an organism and fish production with various
micronutrients additives.
Introduction A compliance of food structure quality to the human`s health is an
important issue in nowadays. Traditional fish products do not
contain important nutrients satisfying organism requirements,
such as some vitamins, microelements, organic acids, the easily
acquired carbohydrates, food fibers. Fish products are made of
various micronutrients which are to the maximum increase one`s
nutrition value and to provide a normal organism exchange
processes. Fish products enrich a compounding with proteins,
vitamins and mineral substances, and also significantly reduce
caloric content.
Material and Methods This allows enriching the product with food fibers, micro and
macrocells and vitamins. Higher percentage of ingredients badly
affects new product`s organoleptic properties. The samples were
made to determinate the optimum functional and organoleptic
characteristics of semi-finished products. Prepared experimental
samples of combined fish cutlets with vegetable raw materials
addition and control sample "fish cutlets" were tested for quality
according to physical-chemical and organoleptic indices.
The raw materials and materials applied by production have to
meet requirements of the existing specifications and technical
documentation.
Result and Discussion Proteins are the most important and complex nature chemicals,
which are a part of the muscular and connecting tissue forming
meat of fish. They are constructed of various amino acids,
replaceable and irreplaceable. Amino acids provide plastic reserve
formation of a human body. Investigation results of amino acids
content of in fish cutlets with vegetable raw materials is illustrates
that the amino acids content in fish cutlets «Selyanochka» is
higher than in a control sample. Content investigation of such
extremely scarce amino acids as a lysine, methionine and
tryptophan shows the fish cutlets «Selyanochka» exceeds a
control sample only on amino acid of a lysine of 26.7%, and on
 the others showed an equal quantity. And on the content of the
amino acids influencing growth process and development (a
leucine, an isoleucine and threonine) for 7.7%; 33.3% and 42.8%
respectively in comparison with control.
Conclusion The new type of cutlets with functional ingredients has a number
of useful properties for a human body and can be recommended
for preventive foods.

REVIEW JOURNAL 2
Tittle Effect of Processing Methods on Nutritional and Physico-cemical
Composition of Fish
Journal Food Processing and Technology
Volume and Page Volume 6 and Page 376-382
Year 2018
Writer Bereket Abraha, Habtamu Admassu, Abdu Mahmud, Negasi
Tsighe, Xia Wen Shui, and Yang Fang1
Reviewer Amelia Faradilla Istiqomah
Date 27 April 2022
Research Purpose This paper reviews up-to-date research on effect of processing
methods on nutritional and physicochemical composition of fish.
Additionally, effects of different fish processing methods (such as
drying, smoking, freezing, cooking and canning) on chemical,
physical and nutritional composition are presented. The most
compositional constituents of fish which can be affected through
processing methods are proteins, fats, vitamins, minerals and the
sensory attributes such as color, flavor, texture and general
appearance. Changes of chemical composition resulted from
processing methods can mainly be expressed as denaturation,
coagulation, reduction of protein digestibility, oxidation and loss
of vitamins.
Introduction Fish and fish products are important commercial in Eritrea, with a
catch volume (maximum sustainable yield) over 80,000 tons per
year and small pelagic has been estimated around 50,000metric
tons per year (Food and Agriculture Organization (FAO). Fish can
act not only as a source of protein to human being, but also
provide foreign exchange earning to many people when the
harvesting, handling and processing methods done in the right
way and time. During fish processing several changes is occurred.
Depending on the extent of heating and temperature protein
denaturation may resulted. Heating also brings deconformation of
natural features of the protein molecules or complexes, resulting
in exposure of the reactive groups.
Material and Methods Processing methods is not only be advantageous, however, they
might also have some disadvantageous that could result large
amount of wastes during processing, such as head, intestine, skin,
bones and liver. Processing can be defined as a method applied to
the fish from the
 time of harvest to the consumption period. Generally fish
processing methods could be (high and low temperature
treatments) including, chilling, freezing, canning, smoking,
drying, salting, drying and fermenting, sun-drying, grilling and
frying, and various combinations of these, to give the fish product
a form which is attractive, fresh to the consumers and prolong
storage life. Dried-salted fish with salt content of 10–15%, can be
effectively inhibits fish spoilage, but may be a limiting factor to
consumer acceptance. Almost all vitamin A in small sized fish is
destroyed after sun-drying. Smoking of fish contributes in
physical loss of lipids and micronutrients, due to dripping of fats
and more water from the fish. Smoking of fish at high
temperatures degrades protein, reduces functionality of essential
amino acids and may lead to loss of vital nutrients such as
antioxidants.
Result and Discussion Effect of drying and heating on nutritional and physio-chemical
composition of fish:
1. Effect of drying
2. Effect of cooking
3. Effect of smoking

Effect of freezing on nutritional and physio-chemical composition

of fish:
1. Effect of freezing
2. Effect of thawing

Effect of canning on nutritional and physio-chemical composition

of fish:
Canning is one of the most important preservation methods that
keep fish for long period of time. Canned fish and fish products
supporting an important role in human nutrition. Since fish
species have different nutritional compositions they have different
stability towards the thermal processing of canning.
Conclusion Fish is the well-known nutritious aquatic animal. Consumption of
fish can helps to prevent various diseases such as blood pressure,
coronary heart disease, cancer, inflammatory disease and
maintaining health. The different processing methods of fish have
different effect on chemical, physical and nutritional compositions
of fish.
These effects can influence the digestibility of protein due to its
denaturation and reduction in the content of the mobile
compounds and polyunsaturated fatty acids. Protein quality is one
component which is severely affected by the heat applied during
processing.
In order to prevent the effects of processing on nutritional and
physicochemical composition in fish, it is necessary to use and
adopt appropriate as well as affordable processing techniques for
processing fish and fish products.
IOP Conference Series: Earth and Environmental Science

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6th International Conference on Agriproducts processing and Farming IOP Publishing
IOP Conf. Series: Earth and Environmental Science 422 (2020) 012055 doi:10.1088/1755-1315/422/1/012055

Proecting of functional structure of fish product

T N Suhareva1 and I V Sergienko2

1Michurinsk State Agrarian University, 101, Internationalnaya str., Michurinsk,

Tambov reg., 393760, Russia
2Plekhanov Russian University of Economics, 36, Stremyanny lane, Moscow, 117997,
Russia

E-mail: [email protected]

Abstract. The article touches upon the issue of the increasing way of fish products
nutrition, the provision of a normal course of exchange processes in an organism and fish
production with various micronutrients additives. Fish products enrich a
compounding with proteins, vitamins and mineral substances, and also significantly
reduce caloric content. Compounding creation is to partly replace a white bread by bran
linen and replace the water by turnip adding. This allows enriching the product with food
fibers, micro and macrocells and vitamins. The bran linen samples (10, 20 and 30 %)
were investigated for optimum present of vegetable raw materials determination.
The samples were made to determinate the optimum functional and organoleptic
characteristics of semi-finished products. Prepared experimental samples of combined
fish cutlets with vegetable raw materials addition and control sample "fish cutlets" were
tested for quality according to physical-chemical and organoleptic indices. That indicates
their biological value and quality. Content investigation of such extremely scarce amino
acids as a lysine, methionine and tryptophane shows that the fish cutlets «Selyanochka»
exceeds a control sample only on amino acid of a lysine of 26.7%, and on the others
showed an equal quantity. The same situation is with the content of the amino acids
influencing growth process and development (a leucine, an isoleucine and threonine) for
7.7%; 33.3% and 42.8% respectively in comparison with control. The new type of cutlets
with functional ingredients has a number of useful properties for a human body and can
be recommended for preventive foods.

1. Introduction
A compliance of food structure quality to the human`s health is an important issue in nowadays. The
result is the increased importance of functional foodstuff containing a higher body resistance to
diseases ingredients, which allow person keeping active lifestyle for a long time.
Traditional fish products do not contain important nutrients satisfying organism requirements, such as
some vitamins, microelements, organic acids, the easily acquired carbohydrates, food fibers. Fish
products are made of various micronutrients which are to the maximum increase one`s nutrition value and
to provide a normal organism exchange processes. Fish products enrich a compounding with proteins,
vitamins and mineral substances, and also significantly reduce caloric content.

Content from this work may be used under the terms of theCreativeCommonsAttribution 3.0 licence. Any further distribution of
this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
6th International Conference on Agriproducts processing and Farming IOP Publishing
IOP Conf. Series: Earth and Environmental Science 422 (2020) 012055 doi:10.1088/1755-1315/422/1/012055

Insignificant amount of bran linen in dishes increases appetite, intestines secret production,
stimulates development of red blood cells and calms a nervous system. Vegetable fibers effectively
struggle with dysbacteriosis, serve as a medium for useful intestinal microflora, and adsorb the
harmful substances including allergens. The consumption of bran linen promotes recovery from
allergic diseases. Progressing on intestines bran linen increase in volume due to liquid and promotes an
intestines peristaltics. This effect is used in constipations treatment. Cellulose, bulking up in
digestive tract provokes the satiety feeling that allows reducing portions to excess body weight people
and struggles with obesity.
Turnip helps in cleaning the organism from slags. Crude turnip contains about 9% of sugars, the
increased vitamin C content (is twice more, than in any root crop), B1, B2, B5, PP, provitamin A
(especially in yellow turnip), the easily acquired polysaccharides, sterol (the element necessary at
atherosclerosis treatment), a rare element glucorafanine, the vegetable analog of a sulforofan having
anticarcinogenic properties.
Turnip contains a rare micro - and macrocells: copper, iron, manganese, zinc, iodine and many others,
and sulfur necessary for blood cleaning, and kidneys` stones dissolution which no one other vegetable
contains. A large amount of magnesium helps an organism to accumulate and acquire calcium. Its
constituent antibiotic delays some dangerous for a human body fungi development not influencing on
colibacillus and staphylococcus. Turnip accelerates a liver activity and biliation preventing
gallstones formation. Cellulose activates the intestines vermicular movement and liquidates nutrients
stagnation. That promotes cholesterol` level decrease and an atherosclerosis prevention. A strong
antimicrobic substance – lysozyme - prevents of various skin and mucous diseases.

2. Materials and methods

Compounding creation is to partly replace a white bread by bran linen and replace the water by turnip
adding. This allows enriching the product with food fibers, micro and macrocells and vitamins. The bran
linen samples (10, 20 and 30 %) were investigated for optimum present of vegetable raw
materials determination. Higher percentage of ingredients badly affects new product`s organoleptic
properties.
The samples were made to determinate the optimum functional and organoleptic characteristics of
semi-finished products.
Prepared experimental samples of combined fish cutlets with vegetable raw materials addition and
control sample "fish cutlets" were tested for quality according to physical-chemical and organoleptic
indices.
Fish semi-finished products, depending on the number of bran flax with seed and turnips, do not
significantly change their indicators, but the most optimal is sample No. 2 - with wheat bread
replacement by the 20% of flax bran, and with the water replacement by the 20% of turnip, named -
"Selyanochka".
Table 1 shows the formula of "Selyanochka" fish cutlets for functional nutrition.
Product characteristics.
Product is an ovate-flat form with the pointed end. Color peculiar to the used raw materials with a
grayish shade.
The raw materials and materials applied by production have to meet requirements of the existing
specifications and technical documentation.
Raw materials used for functional fish cutlets with vegetable raw materials production:
- meat of fish (GOST P 55503-2013);
- butter (GOST 32261-2013);
- food table salt is not lower than the first grade (GOST 13830-00);
- bran linen with seed (TU 9290-006-58032938-13);
- turnip (GOST 32791-2014).
Table 1. "Selyanochka" fish cutlets formula

2
6th International Conference on Agriproducts processing and Farming IOP Publishing
IOP Conf. Series: Earth and Environmental Science 422 (2020) 012055 doi:10.1088/1755-1315/422/1/012055

Weight, g
Ingredients gross net
Fish 80 80
Wheat bread 14 4 14 4
Linen bran with seed 16 16 4
Water 12 2 2
Turnip 118 118
Butter
Weight 100
of semi-finished product
Weight of new cutlets

3. Results and Discussion

Proteins are the most important and complex nature chemicals, which are a part of the muscular and
connecting tissue forming meat of fish. They are constructed of various amino acids, replaceable and
irreplaceable. Amino acids provide plastic reserve formation of a human body. They are muscular,
connecting, bone, fatty and nervous tissues. Investigation results of amino acids content of in fish
cutlets with vegetable raw materials are shown in table 2.

Table 2. Amino-acid structure of fish cutlets for functional food

Indicators Contents, g/100g
Control «Selyanochka»
Essential amino acids, 0,9 1,2
including valine
Isoleucine 0,9 1,2
Leucine 1,3 1,4
Lysine 1,5 1,9
Methionine 0,5 0,5
Threonine 0,7 1,0
Tryptophane 0,1 0,1
Phenylalanine 0,6 0,7

Table 2 illustrates that the amino acids content in fish cutlets «Selyanochka» is higher than in a
control sample. That indicates their biological value and quality. Content investigation of such
extremely scarce amino acids as a lysine, methionine and tryptophane shows the fish cutlets
«Selyanochka» exceeds a control sample only on amino acid of a lysine of 26.7%, and on the others
showed an equal quantity. And on the content of the amino acids influencing growth process and
development (a leucine, an isoleucine and threonine) for 7.7%; 33.3% and 42.8% respectively in
comparison with control.
The satisfaction of daily norm for nutrients of fish cutlets «Selyanochka» in comparison with fish
cutlets is provided in table 3.
Table 3 illustrates at addition in cutlets from fish of bran linen with a seed and turnips (with
replacement with bran linen with a seed of 20% of norm of an investment of white bread; with
replacement with turnip of 20% of norm of water investment) in comparison with control the
satisfaction of daily need for proteins increases by 4.3% and food fibers for 4.2%; in potassium for
88.4%, phosphorus for 7.33%, magnesium for 3.6%, vitamins: B1 for 6.7%, in vitamin C for 5.64%.
Table 3. Satisfaction of daily norm for nutrients
Daily Fish cutlets Fish cutlets
norm, g Control sample «Selyanochka»

3
6th International Conference on Agriproducts processing and Farming IOP Publishing
IOP Conf. Series: Earth and Environmental Science 422 (2020) 012055 doi:10.1088/1755-1315/422/1/012055

Food value 100 g Percent of daily 100 g Percent of daily

content norm,% content norm,%
Carbohydrates, 261 15 5,75 12,4 4,75
g
Proteins, g 12,6 23,3 14,9 27,6
Fat, g 5,9 9,8 3,45 5,75
Food fibers, g 1,2 12,0 1,62 16,2
Mineral substances54
Sodium 700 226,8 87,6 12,5
1588
Potassium 600 47,2 813,7 135,6
283
Calcium 900 7,1 44,04 4,89
64 32
Magnesium 200 16,0 39,1 19,55
172
Phosphorus 800 21,5 230,6 28,83
1,2
Fe 12,0 10,0 1,146 9,55
Vitamins
А mkg % 500 10 2,0 8 1,6
В1 0,9 0,09 10,0 0,15 16,7
В2 1,0 0,13 13,0 0,11 11.0
РР mg % 11,0 1,8 16,4 1,84 16,7
С mg % 50,0 0,4 0,8 3,22 6,44

4. Conclusion
The new type of cutlets with functional ingredients has a number of useful properties for a human body
and can be recommended for preventive foods.

References
[1] Bobreneva I V 2014 Functional food stuffs: manual ITs Interlude
[2] The state standard specification P 55505-2013 2014 Forcemeat is fish food frozen.
Specifications. National standard of the Russian Federation (M.: Standartinform)
[3] Chetvertakov I M and Chetvertakova V P 2018 Tendencies and prospects of the Russian
agriculture development Turkish Online Journal of Design Art and Communication 8 410-418
[4] Derkanosova N M, Ponomareva I N, Shurshikova G V and Vasilenko O A 2018 Application of
fuzzy set theory for integral assessment of agricultural products quality Physics: Conference Series
Mathematical simulation and data processing 3 № 032026
[5] Sukhareva T N and Voropayeva E V 2015 A cottage cheese product of the increased nutrition
value Bases of increase in efficiency of an agrocenosis 419-422
[6] Sukhareva T N and Polshkova A V 2019 Rational use of local vegetable raw materials by
production of fish semi-finished products Import-substituting technologies and the equipment for
deep complex processing of agricultural raw materials 416-422
[7] Kurchaeva E E, Manzhesov V I, Maksimov I V, Pashchenko V L, Churikova S Yu and Glotova I
A 2018 Biotechnological approaches in processing of secondary raw materials of meat industry
Periodico Tche Quimica 15 (30) 717-724
[8] Gammerman A F, Kadayev G N, Shupinskaya M D and Yatsenko-Hmelevsky A A 1975
Medicinal plants ("Higher school")
[9] GOST 32791-2014 Turnip dining room young fresh. Specifications Interstate standard 2015 (M.:
Standartinform)

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Effect of processing methods on nutritional and physico-chemical

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MOJ Food Processing & Technology

Review Article Open Access

Effect of processing methods on nutritional and

physico-chemical composition of fish: a review
Abstract Volume 6 Issue 4 - 2018

Fish has been widely used as an excellent source of animal protein and other nutrients. Bereket Abraha,1,2 Habtamu Admassu,1,3
It functions to prevent human beings from variety of diseases all over the world. Abdu Mahmud,1,2 Negasi Tsighe,1 Xia Wen
Through different processing methods, it is possible to achieve the keeping of quality
and securing fish availability round the year. This paper reviews up-to-date research Shui,1 Yang Fang1
on effect of processing methods on nutritional and physico- chemical composition 1State Key Laboratory of Food Science and Technology, Jiangnan of
fish. Additionally, effects of different fish processing methods (such as drying, University, China
smoking, freezing, cooking and canning) on chemical, physical and nutritional 2Department of Marine Biotechnology, Massawa College of

Marine Science and Technology, Eritrea

composition are presented. The most compositional constituents of fish which can Department of Food Process Engineering, Science and

be affected through processing methods are proteins, fats, vitamins, minerals and the technolog3 y University, Ethiopia
sensory attributes such as color, flavor, texture and general appearance. Changes of
chemical composition resulted from processing methods can mainly be expressed Correspondence: Bereket Abraha, School of Food Science as
denaturation, coagulation, reduction of protein digestibility, oxidation and loss and Technology, Jiangnan University, Wuxi 214122, PR China, Tel of
vitamins. Heating protein fish can cause loss of nutritional value through amino +86-186-1667226, Fax +86-510-85809610,
acids destruction, protein denaturation and maillard reaction. Smoking is one of the Email [email protected]
processing methods which has an impact on fish protein denaturation that leads to
changes in physical and chemical structure of protein and a reduction in the biological Received: July 04, 2018 | Published: August 03, 2018
availability of protein. The major physical changes which occur on fish due to
processing are changing texture (becomes hard and firm), change in color (the major
first judgment detrimental factor) and yields. The extent of these changes depends
on the temperature and time of treatment. All these changes (chemical, physical and
nutritional) affect the final quality of fish and fishery products.

Keywords: fish, chemical composition, processing methods, effect of processing

Introduction have different effect on their chemical, physical and nutritional

compositions.11 The effect could be either chemical or physical
Fish and fish products are important commercial in Eritrea, with changes, which affects digestibility due to protein denaturation and
catch volume (maximum sustainable yield) over 80,000 tons per year and
small pelagic has been estimated around 50,000metric tons per year
(Food and Agriculture Organization (FAO).1 Fishes are well- known for
their various nutritional compositions, approximately contains 70-84
% water, 15-24 % protein, 0.1-22% fat and 1-2%, minerals, 0.5%
calcium, 0.25% phosphorus and 0.1% vitamins A, D, B and C. They have
been widely used as one of the most important sources of animal protein
and other nutrients for the human health all over the world.2‒6 Eating
fish can help consumers to prevent from various diseases such as
blood pressure, coronary heart disease, cancer, inflammatory disease
and maintaining health, since fish can provide omega-3 highly
unsaturated fatty acids (HUFA), eicosapentaenoic (EPA),
docosahexaenoic (DHA) acids, and amino acids. Poly unsaturated fats
are in a liquid form which flows freely in the blood vessel and this
character makes it unique form than other types fat or oils.6‒8
Fish can act not only as a source of protein to human being, but also
provide foreign exchange earning to many people when the harvesting,
handling and processing methods done in the right way and time.4 In
addition, preservation and processing can assure availability of fish in all
year round.9,10 The bio-chemical composition of fish is the vital aspect in
fish processing, because which influences both the quality and
technological characteristics of it.5 Different processing methods of fish
6
 6th International Conference on Agriproducts processing and Farming IOP Publishing IOP Conf. Series:
Earth and Environmental Science 422 (2020) 012055 doi:10.1088/1755-1315/422/1/012055
reduction in the content of mobile compounds and polyunsaturated fatty applied in heat processing of varieties of fish and fish products.11,14‒16
acids. The quality and shelf life of fish differs using different methods and Sriket et al.,16 and El & Kavas17 reported that protein digestibility is
has different acceptability by consumers.12 Freezing and thawing reduced as a result of complex chemical (cross-linking) reactions, such as
have profound effect on muscle physiochemical characteristics of protein interactions or protein-fat interactions when fish is boiled at high
frozen fish. Boonsumrej et al.,13 found that freezing shrimp in cryogenic temperatures. Pourshamsian et al.,18 noted that frying has an effect on
freezer at -120°C, which cause great effect on nutritional composition. proximate composition and fatty acids of fish and fish products.
Nevertheless, no basic information regarding the effect of processing
During fish processing several changes is occurred. Depending on the
methods on nutritional and physicochemical composition of fish
extent of heating and temperature protein denaturation may resulted.
processed in Eritrea fish processing plants (Eri-fish processing plant
Heating also brings deconformation of natural features of the protein
and Eritrea Marine Product Company) has been reported.
molecules or complexes, resulting in exposure of the reactive groups. Most
proteins are compounds liable to quality and quantity changes during heat The present work centers on reviewing current scientific
processing. The loss of solubility of temperature- sensitive proteins can literatures on effect of processing on nutritional and physico-chemical
be utilized as an indicator of the time and temperature that had been composition in fish. Thus, composition changes produced during

Submit Manuscript | http://medcraveonline.com MOJ Food Process Technol. 2018;6(4):376‒382. 376

© 2018 Abraha et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which
permits unrestricted use, distribution, and build upon your work non-commercially.

7
 377

drying, cooking, freezing, smoking and canning has discussed. A

special emphasis has given concerning effects resulted from the variousChemical composition
processing methods on the quality of final fish products and the
consumer’s acceptability of these processed products. Generally fish is made up of 70-84 percent water, 15-24 percent
protein, 0.1-22 percent fat and 1-2 percent minerals and 0.1-1
percent carbohydrate.19,21,22 Fats from fatty fish species contain poly
unsaturated fatty acids (PUFAs) namely, EPA (eicosapentaenoic acid)
and DHA (docosahexaenoic acid) (omega 3 fatty acids) which are
essential for proper growth of children and prevent the cardiovascular
diseases such as coronary heart disease.6,20,21
The nutritional value of fish used as a source of food is obtained from
its chemical composition, which varies widely from species to species
and within the same species.24 The feeding habit, sex and seasonal
variations are the main factors which can affect the chemical
composition in fish.11 Knowledge on chemical composition of fish is
vital to develop processing technology for fish and fish products (both in
commercial and industrial level), in order to compare its value with other
foods as a source of protein, in fortification for product development and
nutritional enrichment, to ensure that they are within the range of the
dietary requirements, commercial specifications and maximum
utilization; hence minimize loss of nutritional contents.6
Figure 1A Effect of storage period on crude protein content of Lutjanus johnii
during 180days of preservation in freezer.47 Processing methods is not only be advantageous, however, they
might also have some disadvantageous that could result large amount of
wastes during processing, such as head, intestine, skin, bones and
liver. These wastes have high content of nutritional components (protein,
lipid, vitamins and minerals and essential fatty acids) and can offer a
potential substrate of fish meal production. Therefore, there should be a
possible mechanism in line with fish processing methods to recover and
utilize all the possible biochemical components from waste products of
processed fish to minimize losses and enjoy the benefit of processing
methods.9

Effect of processing in fish biochemical

composition
Processing can be defined as a method applied to the fish from the
time of harvest to the consumption period.25 Taking note the chemical
composition, fish is extremely perishable. Without any processing or
preservation measures, fish is highly susceptible to deterioration.19,26
Enzymes, bacteria and oxygen are the main responsible factors for a
number of physiological and microbial deterioration set in and thereby
degrade and spoil the fish and fish products. Fish start to spoil as soon as
Figure 1B Effect of storage period on crude fat content of Lutjanus johnii during caught from the sea,5 more over poor handling and preservation methods
180days of preservation in freezer.47 after capture increase its degree of spoilage.26 Holma et al.,19 and10 stated
in their studies that, processing is essential to preserve fish both in
Fish as a food quality and quantities in a good manner and helps to use in off seasons
Fish is a rich source of chemical composition such as proteins, fatwhen it is done in the right time and right way, whereby availability of
(poly-unsaturated fatty acids), vitamin (including, vitamin A, vitaminfish can be secured throughout the year.
B2, vitamin B6 and others), minerals (iron, calcium, iodine, potassium Generally fish processing methods could be (high and low
and other minerals), and carbohydrates.2,9 In many part of the worldtemperature treatments) including, chilling, freezing, canning,
people use fish as the main component in their diet, as a good source ofsmoking, drying, salting, frying and fermenting, sun-drying, grilling and
nutrition.5,11 Fish constitute more protein source than other animalsfrying, and various combinations of these, to give the fish product a form
protein source.3,19 The higher crude protein content in fish is crucial fromwhich is attractive, fresh to the consumers and prolong storage life.
a dietary point of view, due to its very high quality and essential aminoThese processing methods have different applications, techniques and
acid composition.20 Further, reports also indicated that fish muscle issignificant influence and effect on the chemical, physical and nutritional
more digestible than other animal protein due to lower level ofcomposition of processed fish. This is because heating, freezing and
connective tissue.21,22 It has health benefits, particularly to heart disease,exposure to high concentration of salt lead to chemical and physical
blood pressures and a decreased risk of prostate cancer and Alzheimers’schanges. Ultimately different quality could be obtained via these
disease.4,23
methods, hence subsequent effect on processed fish’s shelf life also
varies.27,28

Citation: Abraha B, Admassu H, Mahmud A, et al. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ
Food Process Technol. 2018;6(4):376‒382. DOI: 10.15406/mojfpt.2018.06.00191
 378

Dried-salted fish with salt content of 10–15%, can be effectively fish (Oreochromis nilotieus) were studied by Chukwu.31 He reported
inhibits fish spoilage, but may be a limiting factor to consumer that, fat loss phenomenon is more intensive in fish dried using electric
acceptance. Some vitamins are sensitive to heat and sunlight. oven than in smoking, due to fat exude with the moisture evaporation
According to Roos et al.,29 almost all vitamin A in small sized fish is during electric oven drying and enhance the phenomenon of lipids
destroyed after sun-drying. Smoking of fish contributes in physical loss. Effect of drying on chemical composition of fish can be prevented
loss of lipids and micronutrients, due to dripping of fats and more using brine as a treatment before drying. Kituu et al.,32 have done a water
from the fish. Smoking of fish at high temperatures degrades research on influence of brining on the drying Parameters of Tilapia protein,
reduces functionality of essential amino acids and may lead (Oreochromis Niloticus) in a glass-covered solar tunnel Dryer. It was to loss of
vital nutrients such as antioxidants.30 suggested that brine should be used as pretreatment before drying Effect of
drying and heating on nutritional and physio- drying which can rate reduce and preserving moisture fish content nutrient. and play
Other significant studies have role in also reducing shown
chemical composition of fish that application of drying to dehydrate fish does not only remove water
Effect of drying but excess of such heat can affect the valuable nutritional content of
the dried fish and its products. Drying temperature and time are the
Fish can be preserved using solar drying, which focused to reduce main factors which affect nutritional composition of fish. Taken this the
water content; whereby activities of microorganisms will be in to consideration, drying would be appropriate at 60°C for 15h or reduced
or stopped.5 According to Smida et al.,9 drying has a great 70°C for 10h.33 Katola and Kapute 34 highlighted that smoking is not negative effect
on protein content at a lower drying speed of one meter advisable to use as a preservation method . It has been suggested that per second.
Solar drying also affects poly unsaturated fatty acids the smoke compounds like pyrene and benzo, as vapours, increased particularly
omega-6 fatty acids. Natural drying can dry fish faster and during the smoking process which dissolve in the liquid on the surface flesh
becomes hard even though some moisture are still inside, which of the fish and have effects on fish nutrient like protein. However, other slows
down the drying process and promotes protein degradation. study has been noted that smoking causes some decrease in available Exposure of
fish for long period of time to sun light can oxidize the lysine and that the loss of lysine is proportional to the temperature and lipids, which
can reduce nutritional quality and increase health risks duration of smoking.33 Oparaku10 where studied effect of processing of consumers.9 The
factors that influence quality of freeze dried fish on the nutritional qualities of three fish species (Synodontis clarias, during drying are
chemical; browning reactions, lipid oxidation, color Trachurus trecae and Clarias gariepinus). The result revealed that the change, physical;
rehydration, solubility, texture, aroma loss and fat loss phenomenon was intensive in the boiling and solar dried fish Nutrition; vitamin
loss, protein loss and microbial survival. than in smoked samples. Fat may exude with the moisture evaporation
through extended heat treatment (Table 1).
Influences of drying methods on nutritional properties of Tilapia

Table 1 Effect of different processing methods on proximate composition of the fish species (Synodontis clarias, Trachurus trecae and Clarias gariepinus)10

Fish species Treatment Moisture (%) Crude protein (%) Ash (%) Carbohydrate (%) Lipid (%)

Oven drying 18.92 31.4 13.15 25.81 1.71

Clarias Boiling 61.85 22.33 4.3 9.252 2.27

gariepinus
Solar drying 15.62 61.21 3.62 3.84 1.96

Smoking 19.35 21.3 3.92 2.78 5.2

Oven drying 15.6 56.915 6.55 8.34 8.34

Synodontis Boiling Solar 58.5 28.89 8.3 1.705 2.6

clarias
drying 14.21 49.701 2.91 3.81 1.121

Smoking 21.1 32.14 2.49 3.91 13.41

Oven drying 33.5 45.71 8.83 6.413 2.023

Trachurus Boiling Solar 51.6 37.403 3.95 1.547 1.671

trecae
drying 17.21 53.23 2.12 3.12 4.223

Smoking 19.21 21.14 4.32 2.65 1.21

Dewi35 has researched on anchovy to investigate effect of salting,and nutritional quality of protein. Thermal denaturation has great
drying and cooking on protein pattern changes by electrophoresis,influence to alter in physical properties which relate to molecular size
reported that fish can undergoes undesirable changes in the functionalityand shape or conformation and these methods has positive effect to
Citation: Abraha B, Admassu H, Mahmud A, et al. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ
Food Process Technol. 2018;6(4):376‒382. DOI: 10.15406/mojfpt.2018.06.00191
 379

maintained color of fish by inactivating enzymes activities comparative

to salting and drying methods.36 High concentration of salt than insidesome other essential amino acids and other beneficial nutrients.14,23 Oduro
the fish cause to loss the soluble proteins and loss water holdinget al.,23 investigated in their work that cooking fish via grilling,
capacity, hence cause protein denaturation.37 Drying of fish has themicrowave, steaming and frying contributed in reducing of moisture and
tendency to increase the protein solubility consequently degrade theincreasing protein content. From these heating conditions which
myosin in to smaller units with smaller molecular weight. Dewi35 alsocaused fat extraction, hence decrease fat content is steaming, grilling and
stated, lipid oxidation in fish resulted due to salting and drying bymicrowave. According to Garcıa-Arias et al.,38 different cooking
concentrating of unsaturated fatty acid and acting as pro- oxidant.methods have also an effect on concentration of proximate composition
Oxidation of fat leads to both physical and chemical changes such asof fresh and frozen fish (Table 2), such as losing water content of fresh,
amino acid destruction, decrease in protein solubility due tofrozen fish and reduce fat content from fatty fish. Pourshamsian et al.,18
polymerization, formation of amino acid derivatives and reactiveconduct a research on fatty acid and proximate composition of farmed
carbonyl, changes in protein digestibility.23,37 great sturgeon fish (Huso huso) affected by thawing. It was noted that
frying had an effect to decrease the contents of EPA, DHA and omega-3
Effect of cooking fatty acids. Due to the exchange of oils, frying can alter the lipid
composition of fried fish.
Heating in fish and food processing is applied in different ways, such
as boiling, baking, roasting, frying and grilling.14 In fish processing Texture and general appearance of fish have significant
methods, heat is important to enhance taste and flavor as well as prolongcontribution in product acceptability by the consumers. Eventhough
shelf life of fish and fish products. During heat processing, time andcooking improves the color but also it has some impact towards
temperature are the main factors which can affect protein quality, as timetexture and color during fish processing. Shrinkage of both filament
and temperature increases denaturation of proteins is affected in largelattice and collagen of proteins are resulted due to denaturation and
amount as well as there is loss of vitamins, minerals, aggregation during cooking, leads to loss in water holding capacity and
consequently change texture of fish to became hard or firm.
Another effect is the destruction of cell membrane and the aggregation
of sarcoplasmic protein.14 Smida et al.,9 reported in their findings that,
heating affects the liquid holding capacity of frozen fish, whereby
resulted in protein deterioration at higher temperature, leading to
dehydration of the muscle through disruption of cell structures and
becomes very tough texture, difficult to eat.

Table 2 Effect of different cooking methods on proximate composition (g/100g wet matter and g/100dry matter) for raw, fried, oven baked, and grilled sardine
fillets38

Raw Fried Oven-baked Grilled ANOVA

Moisture g/100g wet matter 60.68a±0.28 43.12b±0.81 55.74c±0.44 50.81d±0.93

Protein g/100g wet matter 20.7a±0.62 32.3b±0.54 26.0c±0.59 30.0d±0.08

Fat g/100g wet matter 15.44a±0.12 21.23b±0.13 14.60c±0.25 16.40d±0.17

Ash g/100g wet matter 3.26a±0.08 5.39b±0.09 4.22c±0.24 4.31c±0.17

Protein g/100g dry matter 52.6a ±0.16 56.8b±0.95 58.7bc±1.34 59.5c±0.17

Fat g/100g dry matter 39.25a±0.33 37.33b±0.22 32.99c±0.56 33.35c±0.34

Ash g/100g dry matter 8.30a±0.17 9.48b±0.15 9.53b±0.53 8.76ab±0.35

Values are means±standard deviation of six samples. Values bearing different letters are significantly different (ANOVA one-way and Brown-Forsythe tests,••• P
˂ 0.001. P ˂ 0.01).

Effect of smoking texture, color change from golden brown to black and loss of heat
sensitive nutrients.12
Smoking is also one type of preservation methods provide heat and
antimicrobial smoke chemicals like formaldehydes and phenols which Smoking of fish can be categorized in to hot and cold smoking,
acts as anti microorganism and aids the fish product to have gooddepend on the amount of temperature and preference of consumers. The
attractive color and flavor.2 Its heat effect resulting in reduced waterdenaturation of protein and amino acid of fish will be followed during
activity of the fish allow better preservation causing microbialsmoking, depending on the intensity of heat generated and this leads to
destruction and thus minimizes spoilage, increase storage shelf life andalteration in the physical and chemical properties of protein,39 and causes
therefore increase fish availability to consumers. During thea reduction in the biological availability of protein. Belitz et al.,40 showed
smoking protocol, if the time, temperature and type of wood is notthat overheating might occur in most traditional smoking methods of fish
controlled and selected as per the standards chemical, physical andprocessing significantly reduces the availability of essential amino acids
nutritional contents of smoked fish products will be affected. More-(methionine, tryptophan and lysine). According to Chavan et al.,41
over, certain diseases might occur on consumers from carcinogenicsmoking also decreases the more soluble protein like myofibrillar and
effect of woods. The changes resulted due to smoking of fish are hard sarcoplasmic contents and increases the amount of insoluble protein.

Citation: Abraha B, Admassu H, Mahmud A, et al. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ
Food Process Technol. 2018;6(4):376‒382. DOI: 10.15406/mojfpt.2018.06.00191
 380

Friedman42 showed that during the smoking process, fats and more
water drips from the fish resulting in the physical loss of lipids, amino trymethylamine oxide in to dimethylamine and formaldehyde. Color and
acids, and micronutrients. Hot smokings at high temperatures also flavor changes produced due to dimethylamine and cross-linking of
degrade protein and reduce functionality of essential amino acids. In proteins induced by formaldehyde, so that protein denaturation and
addition, smoke particles are likely to react with nutrients in the fish andtoughening texture are produced.43 These variations also cause odour
may lead to loss of important nutrients and antioxidants. changes and losses of tastes.
Effect of freezing on nutritional and physio-chemical Quality deterioration of frozen seafood products can be caused by
composition of fish oxidation, denaturation of proteins, sublimation and re-crystallization of
ice crystals. This observation has been reported by Boonsumrej et al.13
Effect of freezing Off-flavors, rancidity, dehydration, weight loss, loss of juiciness, drip
Freezing is one of the most employed methods used for preserving loss and toughening, as well as microbial spoilage and autolysis are
fresh fish and other seafood products. However, in the frozen state of some of the consequence.44 Foruzani et al.,47 found that freezing have an
fish, physical, chemical and enzymatic changes are still able to occur,effect on chemical composition of fish which can reduce crude protein
eventually rendering the tissue to an undesirable state.27 and fat from fish stored for 180days (Figure 1A) (Figure 1B).

Pourshamsian et al.,18 reported that texture, flavor and color are some Effect of thawing
of the quality deterioration occurs in food during frozen storage. Time and temperature during thawing helps to obtain products
Freezing rate, thawing methods, and temperature fluctuations are similar to unfrozen one. Through the thawing operation, water may be
some of the factors which affect the extent of quality loss. reabsorbed by tissues and cells depending on ice crystal size and its
Knowledge about effect of freezing and thawing to the muscle oflocalization in the tissue microstructure, thawing rate, biochemical and
frozen fish is necessary, in order to select conditions of preservation andphysiological state of the fish before freezing, and water-holding
keep texture properties of fish product; hence to be accepted bycapacity (WHC) in muscle before freezing.44 If the freeze–thaw
consumers.28 Lourdes et al.,28 indicated in his research work that fishprocedure is ineffective, the final frozen product losses its nutritional
muscle properties, like the edibility properties, can be affected bycomposition and has great possibilities to loss taste, to the extent not to
freezing and thawing process, as well as holding temperature. Fresh fishbe accepted by consumers.
should be preserved by freezing or icing to maintain freshness. Freezing If a fish is not properly handled, freezing promotes protein
has the capacity to maintain the product fresh as it was kept initially andaggregation and water loss after thawing, yielding a stiffer and harder
extend shelf life for long time, but depend on several factors, such asproduct.41 Water holding capacity in frozen fish can be also affected
initial condition of fish, species and time elapsed between harvest andduring protein denaturation. Water in protein can exist in bound form
freezing, protein denaturation and texture defect can occur.13,43 Inwhich is highly dependent on protein’s physiochemical characteristics
freezing fish treatment process protein denaturation might occur. Onceand in unbound form trapped within protein matrix. Sigurgisladottir45
protein is denatured muscle texture, water holding capacity, color andmentioned that high water holding capacity results in low aggregation of
flavor of frozen fish and fish products are affected, since muscle proteinprotein and lower drip loss during thawing. This shows texture of frozen
is the main contributor of textural characteristic properties. Tougheningmuscle product does not cause gapping that cannot loss more juice
texture of fish muscle develops in edible muscle. As a result,solvent from muscle and finally similar texture with fresh product could
proteins become more prone to damage and essential amino acids arebe achieved which meets consumer preferences.48
more susceptible to loss.16,41 It has been reported by Yerlikaya &
Gokoglu43 that, time of freezing affects the ultimate quality of frozenEffect of canning on nutritional and physio-chemical
fish. Slow freezing time is not recommended, since it forms large icecomposition of fish
crystals which damage cell wall of muscle, this may lead to denaturation
of muscle protein as well as structural damage of membrane, which can Canning is one of the most important preservation methods that keep
result in increased drip loss, loss of water holding capacity and texturalfish for long period of time. Canned fish and fish products
changes.27,45 Lakshmanan et al.,46 stated that, the texture changes andsupporting an important role in human nutrition. Since fish species have
flavor deterioration of frozen fish can be resulted by indirect effects ofdifferent nutritional compositions they have different stability towards
free fatty acid which promoted due to protein denaturation andthe thermal processing of canning. According to the report of a study
enhancement of lipid oxidation respectively. conducted by Aberoumand25 lean fish are not recommended to canning
process because their flesh disintegrate under the high temperature,
The number of freeze- thawing process has direct relation on thehence their delicate flavor and texture would be lost.
nutritional losses of sea foods. Sriket et al.,16 observed detrimental
effects on shrimp muscle, due to repeated freeze-thawing process, which FAO49 reported that eventhough most canned fishery products
cause damage to cell membrane, protein (myosin) denaturation andsupport an excellent sources for human nutritional health, but some fish,
oxidation and this was also shown to increase the cooking loss of fin fishsuch as lean fish, do not adapt to canning, due to the high thermal
and crustaceans. This implies that there is less acceptability of suchprocessing conditions carried out during canning their flesh (meat part)
products, due to loss of the significant chemical compositions withdisintegrates. Compared to fatty fish, lean fish have delicate flavor and
tasteful constituents. fragile structure, that are rendered virtually have low acceptability by
consumers when processed by canning. As it is known, canning involves
Freezing also has an effect on chemical composition of frozen fish high heat treatment during cooking and sterilization which contributes
through the activity of enzymes. Enzymes can degrade changes on the raw flesh of lean fish, therefore, final product
formed will be within effect of different quality attributes. During
cooking, leaching of water soluble vitamins and soluble

proteins into cooking liquors is increasingly recognized as the major Fish can be directly processed or can be stored in chiller or freezers
source of loss of nutrients.50 to be canned; for reducing moisture and inactivating endogenous
Citation: Abraha B, Admassu H, Mahmud A, et al. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ
Food Process Technol. 2018;6(4):376‒382. DOI: 10.15406/mojfpt.2018.06.00191
 381

enzymes activity is done through cooking. Canning is a thermal

treatment undertaken to inactivate micro-organism that can be done
Conflicts of interest
at 121°C for 15minutes which is necessary to guarantee good palatability
of the fish product.51 As a result of high temperature, labile and essential The author declares that none of the conflicts.
nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are
exposed to different processing conditions. The nutritional and sensory
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Citation: Abraha B, Admassu H, Mahmud A, et al. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ
Food Process Technol. 2018;6(4):376‒382. DOI: 10.15406/mojfpt.2018.06.00191

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