The Acanthopagrus latus is a prevalent seafood in the Iran with high nutritional value. The aim of the present work was to assess the effects of processing method on the nutritional composition and physicochemical quality of A. latus was affected thermal processing different temperatures of 110 ºC, 115 ºC and 120 ºC for 15 min respectively. Samples was analyzed for determination of nutritional compounds (crude protein, lipid, moisture, crude ash), pH value and water loss. The water loss percentage and energy value in the thermal method were high while in the thermal process, with a 15 % decrease in moisture content, the water loss percentage was 22 %.  For longer shelf life, high protein and low lipid is desirable. The low-fat fish Acanthopagrus latus muscle break down, due to high heat treatment during the thermal process. 

Keywords:  Acanthopagrus latus, thermal processing, nutritive values

Prof. Ali Aberoumand, has accomplished his doctoral degree in Pune University in India at 2010.And is currently working as a Chair professor at Behbahan Khatm Alanbia University of Technology, Iran. He has been worked on Fish different species fillets in Iran. He published many articles in this subject in best scientific journals of Food Science and Technology. He published more than 100 papers and 12 books. He is also lecturer in university in Iran.

Research Interest

His Research interest includes, 1.Different methods of seafood processing involves drying and canning, brining, freezing and etc . 2. Chemical and analysis of seafood and their nutritional value 3. Studies on aquatic physicochemical properties before and after processing 4. Studies on the diet contain seafood and its role in health of people and Food chemistry and processing