Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets

The effect of different cooking methods (grilling, frying, steaming and microwave cooking) was investigated on proximate composition, cooking loss (CL), color and protein solubility (PS) of golden grey mullet (Liza aurata) fillet. Fillet's protein and ash contents significantly increased after cooking with all methods, compared to raw fillet. Higher protein content was related to microwave method, followed by fried, grilled and steamed, respectively. All treatments showed increase in protein and ash contents. Decrease in moisture and increase in fat contents was the most prominent changes in proximate composition. After cooking, PS of fillets decreased with decreasing pH with the minimum solubility was observed at a pH range 5-6 indicating the isoelectric point (PI) of fillets. Microwaved sample showed the lowest solubility compared to other cooking methods. All cooking processes reduced L* value and increased b* value. Fried and microwaved samples had significant differences in a* value compared to other treatments. Keywords−− Golden grey mullet, Cooking methods, Proximate composition, Protein solubility, Cooking loss, Color determination.