Evaluation on nutritional value of Javanese salted-boiled fish during processing with special reference to EPA and DHA content

Abstract

In order to implement a quality management concept for traditional processors, an evaluation of the nutritional value of raw materials and end products of salted-boiled fish obtained from a Javanese processor has been conducted. Chemical composition analyses which include moisture, protein, lipid and ash content was carried out to understand the changes in nutritional composition. EPA and DHA were analyzed using gas liquid chromatography to study the effect of processing on its stability. The results showed that the moisture content of the end product decreased in the range of 0.9 to 16.7 % compared to the raw material. There were no significant changes to protein, lipid and ash content after the fish was processed. Data on fatty acid analysis revealed that EPA and DHA content were reduced by an average of 0.48 to 5.02 % and 0.16 to 9.97 % respectively. The loss of EPA and DHA was higher in the product which was processed using dry-salt boiling technique compared to those boiled with brine.