Student of IPB Uncovered the Nutritional Content of White SnapperAnchor Fish

Sea fish was one sources of food which was rich in unsaturated fatty acids. This compound had been widely proven to have a positive effect on the health. For example, lowering the risks of heart disease, cancer, and also arthritis. In general, the people were processed the fish by frying. The frying process used the oil that was considered to be able to reduce the content of unsaturated fatty acids in the fish.

This was the underlying point of Dian Purnama Dewi, Student of Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University (FPIK-IPB) conducting the research to know the influence of the frying process to the nutrient content of the fish. Her research entitled ‘Profil Asam Lemak, Kolesterol dan Jaringan Skin On Fillet Ikan Kakap Putih (Lates calcarifer) Segar dan Setelah Proses Deep Frying / Profile of Fatty Acids, Cholesterol and Tissue Skin On Fillet of White Snapper Fish (Lates calcarifer) Which Was Fresh and After Deep Frying Process’ was under the guidance of Dr.Ir. Agoes M Jacoeb, Dipl-Biol and Dr. Asadatun Abdullah, Spi, MSM, M.Si.

“The research and the information about the chemical composition and the fatty acid content of the fish, especially on the white snapper fish in Indonesia, have never been reported. On the other hand, the process of frying which is commonly done by the community allegedly can provide  the changes in the nutritional value of the fish, so that it is necessary to do the research on this matter,” said Dian.

Dian used the deep frying process in her research. Namely, the process of frying used the oil in large quantities, so that the food could be immersed entirely in the oil. The temperatures used were 160 degrees Celsius and 180 degrees Celsius with the frying time of five minutes and eight minutes.

The result of Dian’s research showed that the process of frying could reduce the protein content of the fish. “At the time of frying, some cooking oil will occupy the food cavities replacing the evaporating water position, so that the protein concentration per unit weight of the material becomes smaller,” she explained. On the other hand, this frying process could increase the fat content in the fish. According to Dian, the cooking oil used when frying was absorbed by the meat, so the fat content contained in the oil was also absorbed. The saturated fatty acids (SFA) levels increased by 1.78 – 2.29 percent. The levels of monounsaturated fatty acids (MUFA) increased  by 27.15 – 28.43 percent. While the levels of polyunsaturated fatty acids (PUFA) increased by 4.11 – 5.07 percent.

In this research, the ratio of the omega-6 and omega-3 of the fish fillet after being fried increased significantly from 0.66 to 6.04 and 16.85. “The ratio of omega-6 and omega-3 are the good index for comparing the nutritional value of the fish oil. The maximum ratio value of omega-6 and omega-3 is 4. In this research, the result is much higher. The ratio value of omega-6 and omega-3 which is higher than the maximum is  harmful to health and able to trigger the cardiovascular disease,” she said.

The cholesterol levels in fish after being fried with the temperature of 160 degrees Celsius increased to 50.03 percent. But the frying pan with the temperature of 180 degrees Celsius lowered the cholesterol by 33.97 percent. “At the temperature of 160 degrees Celsius, the fish’s myomer cavity is still in its optimal state. The oil enters the space between the myomers. The water that is in the fish has not been much out, so that more oil will come in. The entry of this oil will increase the cholesterol level. At the temperature of 180 degrees Celsius, the myomer is already undergoing thinning, its sarcolemma dries, so that the oil can not get into the material,” explained Dian.

The frying process resulted in the free water molecules in the meat coming out. The discharge of water from within the cell affected the structure of the white snapper fillet tissue after the frying pan. The frying with the temperature of 180 degrees Celsius caused the white snapper fillet tissue becoming brittle and damaged tissue.

Dian hoped that the result of this research could provide the information about the nutritional content and the arrangement of the white snapper fillet network due to the frying process. “I hope that this information can be used as a basis for consideration for the utilization of the white snapper fish in the future,” she closed. (NIRS/ris)