تأثیر فرآیند سرخ کردن بر خصوصیات تغذیه‌ای فیله ماهی قره‌برون (Acipenser persicus)

Persian sturgeon (Acipenser persicus) is a valuable fish caught in the Caspian Sea. In this study, effect of frying, the most common cooking methods on nutritional properties of the Persian sturgeon fillet were investigated. The raw and fried samples were analyzed for Amino acid composition, protein and fat content, in vitro digestibility and nutritional parameters. The results showed that the in vitro digestibility of protein increased from 81.50% in raw sample to 100% in fried sample. The Amino acid composition in raw and fried sample was comparable which show that frying is not a destructive process on protein quality. PDCAAS for both samples for both ages group 10-12 years old and adults were 100 that indicates the high protein quality of Persian sturgeon fillet. The limiting amino acid for sturgeon fillet was metionin+cystein. Nutritional index increased after frying. In general, it can be observed that heating (frying) have a positive effect on the nutritional parameters of sturgeon fish fillet.