Nutritional evaluation of steamed pangasius meat: Proximate composition, fatty acid profile and mineral content

Abstract

The present study evaluated the effect of steam cooking on the proximate composition, fatty acid profile and mineral content of Pangasius (Pangasianodon hypophthalmus) fillets obtained from different anatomical portions (head, body, ventral and tail). Steam cooking resulted in a reduction of moisture content to 69.03–69.86%, accompanied by a concentration of protein (25.16–25.26%) across all portions, with no significant differences observed among regions (p > 0.05). Fat content was markedly reduced following steaming, ranging from 2.17 to 2.45%, indicating effective lipid loss, particularly in the body and tail portions (p < 0.05). Ash and carbohydrate contents increased significantly after steam cooking, reflecting mineral concentration due to moisture reduction. Fatty acid analysis revealed that steam-cooked fillets were dominated by saturated fatty acids (46.68– 47.69%) and monounsaturated fatty acids (39.82–39.99%), while polyunsaturated fatty acids were retained at 7.87–8.16%. Palmitic acid (C16:0) and vaccenic acid (C18:1t) were the major saturated and monounsaturated fatty acids, respectively. Steam cooking contributed to a relative reduction of saturated and monounsaturated fatty acids with partial retention of nutritionally beneficial polyunsaturated fatty acids. The mineral composition of steam-cooked Pangasius fillets showed high levels of phosphorus (4061– 4072 ppm) and calcium (2654–2668 ppm), along with appreciable amounts of sodium (1731–1736 ppm), magnesium (259–268 ppm), zinc (580–588 ppm), and iron (35–39 ppm). Overall, steam cooking effectively reduced lipid content while preserving protein quality, fatty acid integrity and mineral composition, highlighting its suitability as a healthy processing method for Pangasius fillets. Overall, steaming improved the nutritional quality of Pangasius meat by reducing fat content while preserving protein, fatty acids and essential minerals, supporting its suitability for health oriented and value-added fish products.