Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)
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 abundan...
| Published in: | Ege Journal of Fisheries and Aquatic Sciences |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Ege Üniversitesi
2023
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| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/81236/1333817 https://doi.org/10.12714/egejfas.40.4.03 |
| Summary: | 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. |
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