Effect of different methods of cooking on changes of oxidation lipid, heavy metal composition and sensory properties of Epinepheluscoioides

In this study, the influence of different cooking method on the oxidation lipid and heavy metal composition and sensory properties of Epinepheluscoioidefillets was evaluated. Cooking of Epinepheluscoioide was prepared according to common consumer techniques: poached, steamed, pan fried (no added oil), deep fried (in olive oil) and microwave. Thiobarbitoric acid (TBA) content was less than 3 mg MDA/ kg in cooked fillet with boiling, poaching, dry- frying and deep frying methods. The free fatty acid (FFA) content of the fillets was significantly reduced by the different cooking methods in compared with raw fish. There was the highest Ni concentration in raw samples. Co and cd concentrations were below limits of detection in all samples. The Cr and pb contents in the raw and cooked sapmles were not significantly different. The results of sensory properties were showed that the texture, odour, flavor, colour and overal likeness properties increased in pan- frying and deep- frying methods and there were not significantly different between boiling, poaching.