author(s)
Jora KM, Lende SR, Vala SR, Mevada J, Fofandi DC, Vagh SN and Solanki JB

abstract
Seafood is an excellent source of metabolically essential proteins, vitamins, trace elements and polyunsaturated fatty acids. In this study, the effects of frying, roasting and boiling on the proximate composition and quality of Indian mackerel (Rastrelliger kanagurta) were studied. The proximate compositions were affected significantly by all cooking methods. Mean moisture, protein, fat and ash contents of raw fish were 76.2 ± 0.15, 7.89 ± 0.31, 5 ± 0.10 and 0.92 ± 0.14%, respectively. The changes in amount of protein contents were found to be significantly higher in frying than boiling and roasting. The fat contents in fresh, fried, boiled and roasted mackerel were found to be 5%, 13%, 7.5%and 9.6% respectively.The present study demonstrate that roasted and boiled fish which are considered as beneficial to human health.