The aim of this research has to be removal of saturated and mono-unsaturated fatty acid it was done by steaming method. After deafatted meat were analyse the nutritional compositions. Catfish essential fatty acid is low because of a small amount of n-3 family PUFA and high amount of MUFA and SFA. The SFA and trans C18: 1 MUFA can increase risk of chronic cardiovascular diseases that affects the heart, blood vessels, and brain. Effective processing of heat treatment method can get reduced of the

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... fat content in Pangasius catfish fillet in this meat was contain essential proteins and provide a good protein food for consumers. The present project is therefore proposed to develop a suitable preprocessing method for removal of fat from catfish fillets. normal steam pressure cooking method as used heat treatment such as steam cooked method were used to reduce in the SFA and MUFA content of fish fillets. The present research is proposed to study the proximate composition, fatty acid composition and minerals composition of steam defatted fillets. This chemical composition such as mainly had studied about mineral such as sodium, iron, phosphorus, calcium, magnesium and zinc. Fatty acid composition has been studied about saturated and mono-unsaturated fatty acid it is rendered to produced free fatty acid oxidized odour it can be produced off-flavour of the products it were removed by different heat treatment were conducted by microwave energy treatment and grilled and steam heat treatment it was reduced to saturated and monounsaturated fatty acid and is this was increased about poly-unsaturated fatty acid and provide to nutritional stuff for human begins.