Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

Ömer Alper Erdem; Tolga Dinçer

doi:10.12714/egejfas.40.4.03

EN

Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

Abstract

It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.

Keywords

Destekleyen Kurum

This research has not received a specific grant, fund or other support from any funding agency in the public, commercial, or not-for-profit sectors.

Etik Beyan

No specific ethical approval was necessary for the study.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Su Ürünleri Teknolojileri

Bölüm

Araştırma Makalesi

Yazarlar

Ömer Alper Erdem ^*
0000-0002-1745-1751
Türkiye

Tolga Dinçer
0000-0003-1867-4305
Türkiye

Erken Görünüm Tarihi

8 Aralık 2023

Yayımlanma Tarihi

15 Aralık 2023

Gönderilme Tarihi

28 Temmuz 2023

Kabul Tarihi

25 Ekim 2023

Yayımlandığı Sayı

Yıl 1970 Cilt: 40 Sayı: 4

DOI

https://doi.org/10.12714/egejfas.40.4.03

IZ

https://izlik.org/JA33SC59KU

Kaynak Göster

RIS / Bibtex

APA

Erdem, Ö. A., & Dinçer, T. (2023). Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar). Ege Journal of Fisheries and Aquatic Sciences, 40(4), 251-258. https://doi.org/10.12714/egejfas.40.4.03

Cited By

Şabut balığının (Arabibarbus grypus Heckel, 1843) Lipit Sağlık ve Besin Kalite İndeksleri Değerlendirmesi: Uluçay Suyu (Siirt) Örneği

Memba Su Bilimleri Dergisi

https://doi.org/10.58626/memba.1728318

Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

Abstract

Keywords

Öz

Destekleyen Kurum

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Şabut balığının (Arabibarbus grypus Heckel, 1843) Lipit Sağlık ve Besin Kalite İndeksleri Değerlendirmesi: Uluçay Suyu (Siirt) Örneği