Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal?
Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods....
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2021
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Online Access: | http://dx.doi.org/10.3920/jiff2020.0002 https://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2020.0002 |
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crwagacadpubl:10.3920/jiff2020.0002 2023-06-11T04:10:16+02:00 Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? Husein, Y. Bruni, L. Secci, G. Taiti, C. Belghit, I. Lock, E.-J. Parisi, G. 2021 http://dx.doi.org/10.3920/jiff2020.0002 https://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2020.0002 en eng Wageningen Academic Publishers Journal of Insects as Food and Feed volume 7, issue 1, page 69-77 ISSN 2352-4588 Insect Science Food Science journal-article 2021 crwagacadpubl https://doi.org/10.3920/jiff2020.0002 2023-05-05T13:39:57Z Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods. H100 diet increased fillet saturated fatty acid content, thus negatively affecting the lipid health indexes. H100 was also associated with high levels of the n-3 fatty acids eicosapentaenoic and docosahexaenoic acids. H100 diet led to some modifications in VOC composition. Boiling and SV cooking increased lightness and yellowness indexes along with secondary oxidation products in comparison to the raw fillets. However, no differences were observed for the cooking loss and the nutritional values of the fillets processed with the two cooking methods. SV fillets had higher moisture than the boiled ones, whereas boiled fillets had a higher VOC content. The 100% substitution level and the cooking by boiling or SV guaranteed good characteristics and nutritional values of the salmon fillets. Article in Journal/Newspaper Atlantic salmon Salmo salar Wageningen Academic Publishers (via Crossref) Journal of Insects as Food and Feed 7 1 69 77 |
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Open Polar |
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Wageningen Academic Publishers (via Crossref) |
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English |
topic |
Insect Science Food Science |
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Insect Science Food Science Husein, Y. Bruni, L. Secci, G. Taiti, C. Belghit, I. Lock, E.-J. Parisi, G. Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
topic_facet |
Insect Science Food Science |
description |
Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods. H100 diet increased fillet saturated fatty acid content, thus negatively affecting the lipid health indexes. H100 was also associated with high levels of the n-3 fatty acids eicosapentaenoic and docosahexaenoic acids. H100 diet led to some modifications in VOC composition. Boiling and SV cooking increased lightness and yellowness indexes along with secondary oxidation products in comparison to the raw fillets. However, no differences were observed for the cooking loss and the nutritional values of the fillets processed with the two cooking methods. SV fillets had higher moisture than the boiled ones, whereas boiled fillets had a higher VOC content. The 100% substitution level and the cooking by boiling or SV guaranteed good characteristics and nutritional values of the salmon fillets. |
format |
Article in Journal/Newspaper |
author |
Husein, Y. Bruni, L. Secci, G. Taiti, C. Belghit, I. Lock, E.-J. Parisi, G. |
author_facet |
Husein, Y. Bruni, L. Secci, G. Taiti, C. Belghit, I. Lock, E.-J. Parisi, G. |
author_sort |
Husein, Y. |
title |
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
title_short |
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
title_full |
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
title_fullStr |
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
title_full_unstemmed |
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon ( Salmo salar L.) fed Hermetia illucens larvae meal? |
title_sort |
does sous-vide cooking preserve the chemical and volatile composition of atlantic salmon ( salmo salar l.) fed hermetia illucens larvae meal? |
publisher |
Wageningen Academic Publishers |
publishDate |
2021 |
url |
http://dx.doi.org/10.3920/jiff2020.0002 https://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2020.0002 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Insects as Food and Feed volume 7, issue 1, page 69-77 ISSN 2352-4588 |
op_doi |
https://doi.org/10.3920/jiff2020.0002 |
container_title |
Journal of Insects as Food and Feed |
container_volume |
7 |
container_issue |
1 |
container_start_page |
69 |
op_container_end_page |
77 |
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1768384585761030144 |