Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)
Yıl 2023,
Cilt: 40 Sayı: 4, 251 - 258, 15.12.2023
Ömer Alper Erdem
,
Tolga Dinçer
Öz
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.
Etik Beyan
No specific ethical approval was necessary for the study.
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.
Kaynakça
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Yıl 2023,
Cilt: 40 Sayı: 4, 251 - 258, 15.12.2023
Ömer Alper Erdem
,
Tolga Dinçer
Kaynakça
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- Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., Khaksar, R., & Mahmoudzadeh, M. (2016). Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of rainbow trout (Oncorhynchus mykiss). International Journal of Food Properties, 19(11), 2471-2480. https://doi.org/10.1080/10942912.2015.1039028
- Husted, K.S., & Bouzinova, E.V. (2016). The importance of n-6/n-3 fatty acids ratio in the major depressive disorder. Medicina (Kaunas), 52, 139-147. https://doi.org/10.1016/j.medici.2016.05.003
- Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996) An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539. https://doi.org/10.1007/BF02522648
- Jackson, K.H., Polreis, J.M., Tintle, N.L., Kris-Etherton, P.M., & Harris, W.S. (2019). Association of reported fish intake and supplementation status with the omega-3 index. Prostaglandins, Leukotrienes and Essential Fatty Acids, 142, 4-10. https://doi.org/10.1016/j.plefa.2019.01.002
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- Larsen, D., Quek, S.Y., & Eyres, L. (2011). Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties. LWT-Food Science and Technology, 44(8), 1814 1820. https://doi.org/10.1016/j.lwt.2011.03.018
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- Moradi, Y., Bakar, J., Motalebi, A.A., Syed Muhamad, S.H., & Che Man, Y. (2011). A review on fish lipid: composition and changes during cooking methods. Journal of Aquatic Food Product Technology, 20, 379-390.
- Moradi, Y., Bakar, J., Muhamad, S.S., & Man, Y.C. (2009). Effects of different final cooking methods on physico-chemical properties of breaded fish fillets. American Journal of Food Technology, 4(4), 136-145. https://doi.org/10.1080/10498850.2011.576449
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- Nieva-Echevarría, B., Goicoechea, E., Manzanos, M.J., & Guillén, M.D. (2018). Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). Food Research International, 103, 48 58. https://doi.org/10.1016/j.foodres.2017.10.029
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