Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods
In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography–mass spectrometry (GC–MS). Flavors of samples c...
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ftdoajarticles:oai:doaj.org/article:5d3e872aec904de38ae552e1dcce8e91 2023-05-15T18:15:49+02:00 Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods Xiu-Ping Dong De-Yang Li Ying Huang Qiong Wu Wen-Tao Liu Lei Qin Da-Yong Zhou Sangeeta Prakash Chen-xu Yu 2018-01-01T00:00:00Z https://doi.org/10.1080/10942912.2018.1494196 https://doaj.org/article/5d3e872aec904de38ae552e1dcce8e91 EN eng Taylor & Francis Group http://dx.doi.org/10.1080/10942912.2018.1494196 https://doaj.org/toc/1094-2912 https://doaj.org/toc/1532-2386 1094-2912 1532-2386 doi:10.1080/10942912.2018.1494196 https://doaj.org/article/5d3e872aec904de38ae552e1dcce8e91 International Journal of Food Properties, Vol 21, Iss 1, Pp 1972-1985 (2018) Cooking method turbot flavor fatty acids volatile compounds Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 article 2018 ftdoajarticles https://doi.org/10.1080/10942912.2018.1494196 2022-12-31T11:09:58Z In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography–mass spectrometry (GC–MS). Flavors of samples cooked using different methods were characterized by electronic nose. Volatile compounds were determined using solid-phase microextraction (SPME) followed by gas GC–MS. All the samples were investigated before/after cooking. The results showed that the fatty acids found in abundance in the raw sample were C22:6n-3, C16:0, C18:1n-7, and C20:5n-3. All of the fatty acids were detected in steamed samples, while some of the fatty acids were degraded in other cooking methods. Electronic nose can be used to distinguish samples cooked differently. 20, 17, 34, 20, and 23 compounds were detected in samples cooked by frying, baking, microwave heating, boiling in vacuum-sealed bag (BIVSB) and steaming, respectively. Aldehydes, ketones, alcohols, acids, and hydrocarbons were the main volatile components detected. In summary, steaming preserves water, protein, lipids and fatty acids the best in cooked samples while generates desirable flavor, it is recommended as the choice of cooking for turbot. Article in Journal/Newspaper Scophthalmus maximus Turbot Directory of Open Access Journals: DOAJ Articles International Journal of Food Properties 21 1 1972 1985 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Cooking method turbot flavor fatty acids volatile compounds Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
spellingShingle |
Cooking method turbot flavor fatty acids volatile compounds Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Xiu-Ping Dong De-Yang Li Ying Huang Qiong Wu Wen-Tao Liu Lei Qin Da-Yong Zhou Sangeeta Prakash Chen-xu Yu Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
topic_facet |
Cooking method turbot flavor fatty acids volatile compounds Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
description |
In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography–mass spectrometry (GC–MS). Flavors of samples cooked using different methods were characterized by electronic nose. Volatile compounds were determined using solid-phase microextraction (SPME) followed by gas GC–MS. All the samples were investigated before/after cooking. The results showed that the fatty acids found in abundance in the raw sample were C22:6n-3, C16:0, C18:1n-7, and C20:5n-3. All of the fatty acids were detected in steamed samples, while some of the fatty acids were degraded in other cooking methods. Electronic nose can be used to distinguish samples cooked differently. 20, 17, 34, 20, and 23 compounds were detected in samples cooked by frying, baking, microwave heating, boiling in vacuum-sealed bag (BIVSB) and steaming, respectively. Aldehydes, ketones, alcohols, acids, and hydrocarbons were the main volatile components detected. In summary, steaming preserves water, protein, lipids and fatty acids the best in cooked samples while generates desirable flavor, it is recommended as the choice of cooking for turbot. |
format |
Article in Journal/Newspaper |
author |
Xiu-Ping Dong De-Yang Li Ying Huang Qiong Wu Wen-Tao Liu Lei Qin Da-Yong Zhou Sangeeta Prakash Chen-xu Yu |
author_facet |
Xiu-Ping Dong De-Yang Li Ying Huang Qiong Wu Wen-Tao Liu Lei Qin Da-Yong Zhou Sangeeta Prakash Chen-xu Yu |
author_sort |
Xiu-Ping Dong |
title |
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
title_short |
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
title_full |
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
title_fullStr |
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
title_full_unstemmed |
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
title_sort |
nutritional value and flavor of turbot (scophthalmus maximus) muscle as affected by cooking methods |
publisher |
Taylor & Francis Group |
publishDate |
2018 |
url |
https://doi.org/10.1080/10942912.2018.1494196 https://doaj.org/article/5d3e872aec904de38ae552e1dcce8e91 |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_source |
International Journal of Food Properties, Vol 21, Iss 1, Pp 1972-1985 (2018) |
op_relation |
http://dx.doi.org/10.1080/10942912.2018.1494196 https://doaj.org/toc/1094-2912 https://doaj.org/toc/1532-2386 1094-2912 1532-2386 doi:10.1080/10942912.2018.1494196 https://doaj.org/article/5d3e872aec904de38ae552e1dcce8e91 |
op_doi |
https://doi.org/10.1080/10942912.2018.1494196 |
container_title |
International Journal of Food Properties |
container_volume |
21 |
container_issue |
1 |
container_start_page |
1972 |
op_container_end_page |
1985 |
_version_ |
1766189053477126144 |