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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Ege Üniversitesi
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ftdergipark2ojs:oai:dergipark.org.tr:article/1333817 2024-01-14T10:05:24+01:00 Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) ERDEM, Ömer Alper DİNÇER, Tolga 2023-07-28 application/pdf https://dergipark.org.tr/tr/pub/egejfas/issue/81236/1333817 https://doi.org/10.12714/egejfas.40.4.03 eng eng Ege Üniversitesi Ege University https://dergipark.org.tr/tr/download/article-file/3291573 https://dergipark.org.tr/tr/pub/egejfas/issue/81236/1333817 doi:10.12714/egejfas.40.4.03 Volume: 40, Issue: 4 251-258 2148-3140 Su Ürünleri Dergisi Ege Journal of Fisheries and Aquatic Sciences Heat treatment;Atlantic salmon;omega-3;oven-baking;steaming Fisheries Technologies Su Ürünleri Teknolojileri info:eu-repo/semantics/article 2023 ftdergipark2ojs https://doi.org/10.12714/egejfas.40.4.03 2023-12-21T18:11:02Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar DergiPark Akademik (E-Journals) Ege Journal of Fisheries and Aquatic Sciences 40 4 251 258 |
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Open Polar |
collection |
DergiPark Akademik (E-Journals) |
op_collection_id |
ftdergipark2ojs |
language |
English |
topic |
Heat treatment;Atlantic salmon;omega-3;oven-baking;steaming Fisheries Technologies Su Ürünleri Teknolojileri |
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Heat treatment;Atlantic salmon;omega-3;oven-baking;steaming Fisheries Technologies Su Ürünleri Teknolojileri ERDEM, Ömer Alper DİNÇER, Tolga Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
topic_facet |
Heat treatment;Atlantic salmon;omega-3;oven-baking;steaming Fisheries Technologies Su Ürünleri Teknolojileri |
description |
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. |
format |
Article in Journal/Newspaper |
author |
ERDEM, Ömer Alper DİNÇER, Tolga |
author_facet |
ERDEM, Ömer Alper DİNÇER, Tolga |
author_sort |
ERDEM, Ömer Alper |
title |
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
title_short |
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
title_full |
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
title_fullStr |
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
title_full_unstemmed |
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) |
title_sort |
effects of different cooking methods on the proximate and fatty acid composition of atlantic salmon (salmo salar) |
publisher |
Ege Üniversitesi |
publishDate |
2023 |
url |
https://dergipark.org.tr/tr/pub/egejfas/issue/81236/1333817 https://doi.org/10.12714/egejfas.40.4.03 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Volume: 40, Issue: 4 251-258 2148-3140 Su Ürünleri Dergisi Ege Journal of Fisheries and Aquatic Sciences |
op_relation |
https://dergipark.org.tr/tr/download/article-file/3291573 https://dergipark.org.tr/tr/pub/egejfas/issue/81236/1333817 doi:10.12714/egejfas.40.4.03 |
op_doi |
https://doi.org/10.12714/egejfas.40.4.03 |
container_title |
Ege Journal of Fisheries and Aquatic Sciences |
container_volume |
40 |
container_issue |
4 |
container_start_page |
251 |
op_container_end_page |
258 |
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1788059755646812160 |