Effect of Different Processes to Nutrient Profile of Dead Fresh Fish Carangoides armatus as Potential Protein-Rich Seafood

Objective/background: Different processing methods can maintain quality and ensure access to fish throughout year. In Iran, fish can be major source of affordable dietary protein for human nutrition. Fish ( Carangoides armatus) locally known as Gish, is most preferred and highest value commercial food fish species obtained from southern Iran. Methods: This article examined impact of different processes on the physicochemical properties of fresh fish. Results: Highest and lowest values for crude protein reported in fish processed using high temperature short time (HTST) in autoclave (17.51%) and salting (8.47%), respectively ( P < .05), compared to (16.69%) for fresh fish (control). Fish processed with 20% salt concluded significantly higher crude fat content (69.45%) ( P < .05) followed by samples prepared using 10% salt (68.88%), while lowest value (9.12%) found for fish marinated T1. The results suggested that fish processed with HTST found higher nutritional quality principally due to relatively high content of most needed nutrient—protein. Adopting and encouraging use of autoclave could also be a way of saving energy. Fish components that affected by processes are proximate composition and energy. Conclusions: Changes in the physicochemical and nutritional factors of processed fish affect its final quality. Gish fish ( C armatus) caught from the southern regions of Iran had a high percentage of protein and fat, which has a good potential for the growth of children and to prevent stunting.