Effect of thermal processing on the nutritional profile and benefit- risk ratios of Coryphaena hippurus

The study aimed to assess the influence of thermal processing on various nutritional attributes as well as benefit-risk ratios of Coryphaena hippurus. Raw, pre- cooked and canned fish were studied to assess protein & lipid quality indices, mineral profile and benefit-risk ratios. The canned sample exhibited better amino acid profile including better values for protein quality indices. The chemical score results identified methionine and cystine as the limiting amino acids. ƩSFA, ƩMUFA and ƩPUFA and lipid quality indices were found to be better for canned fish sample. Potassium was the predominant macro mineral in all the samples, followed by Calcium for canned sample. Toxic heavy metals like Lead, Cadmium and Arsenic were below the acceptability limits whereas mercury was not detected in any of the samples. The benefit to risk ratios values were < 1 indicating the nutritive benefits of consuming fish products studied and pose no health hazards to consumers. Thermal processed fish had better nutritional indices mainly protein and lipid quality indices. Cystein and methionine were the limiting amino acids as per the chemical score for the products studied. ƩSFA, ƩMUFA and ƩPUFA were better for thermal processed fish compared to fresh and pre-cooked samples. Lead, cadmium and arsenic contents were below the acceptable limit and mercury was absent in all the samples. Products studies had benefit to risk ratio of < 1 indicating its nutritional benefits and pose least risk of consuming fish studied.