Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commerson L.)

Abstract

Purpose

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.

Design/methodology/approach

Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.

Findings

The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.

Originality/value

This is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.

Citation

Linus Opara, U. and Al‐Ani, M.R. (2010), "Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commerson L.)", British Food Journal, Vol. 112 No. 8, pp. 811-820. https://doi.org/10.1108/00070701011067433