Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet

Effects of cooking methods (frying and grilling) on proximate composition, total sulfhydryl group (SH) content, protein solubility, cooking loss, amino acid composition and nutritional parameters of Persian sturgeon (Acipenser persicus) fillets were investigated. Both grilling and frying decreased moisture content and increased total protein content significantly. The protein solubility was high in raw samples but decreased dramatically after cooking treatments. Heating treatments decreased total SH content from 5.33 in raw fillet to 0.43 and 0.93 (mol/105 g proteins) in grilled and fried samples, respectively. All computed nutritional indices, were increased after cooking. In vitro digestibility of raw fillet was 81.50 which increased to 95.08 and 100% in grilled and fried samples, respectively. The protein digestibility corrected amino acid scores (PDCAAS) of cooked samples for age group of 10-12 years old and adults were 100 which indicate that Persian sturgeon fillet is good source of protein for these age groups. Result indicated that both cooking methods had the beneficial effects on nutritive value of Persian sturgeon fillets.