Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments
This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of...
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ftdoajarticles:oai:doaj.org/article:9753787d8e684bb6abbf1a73285e7459 2024-09-15T17:55:55+00:00 Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments Nidelle Sausten Fomena Temgoua Zongbao Sun Charles Obinwanne Okoye Haodong Pan 2022-01-01T00:00:00Z https://doi.org/10.1155/2022/7425142 https://doaj.org/article/9753787d8e684bb6abbf1a73285e7459 EN eng Wiley http://dx.doi.org/10.1155/2022/7425142 https://doaj.org/toc/1745-4557 1745-4557 doi:10.1155/2022/7425142 https://doaj.org/article/9753787d8e684bb6abbf1a73285e7459 Journal of Food Quality, Vol 2022 (2022) Nutrition. Foods and food supply TX341-641 article 2022 ftdoajarticles https://doi.org/10.1155/2022/7425142 2024-08-05T17:48:43Z This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly (p<0.05) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher (p<0.05) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher (p<0.05) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Journal of Food Quality 2022 1 16 |
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Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
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English |
topic |
Nutrition. Foods and food supply TX341-641 |
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Nutrition. Foods and food supply TX341-641 Nidelle Sausten Fomena Temgoua Zongbao Sun Charles Obinwanne Okoye Haodong Pan Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
topic_facet |
Nutrition. Foods and food supply TX341-641 |
description |
This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly (p<0.05) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher (p<0.05) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher (p<0.05) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments. |
format |
Article in Journal/Newspaper |
author |
Nidelle Sausten Fomena Temgoua Zongbao Sun Charles Obinwanne Okoye Haodong Pan |
author_facet |
Nidelle Sausten Fomena Temgoua Zongbao Sun Charles Obinwanne Okoye Haodong Pan |
author_sort |
Nidelle Sausten Fomena Temgoua |
title |
Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
title_short |
Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
title_full |
Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
title_fullStr |
Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
title_full_unstemmed |
Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments |
title_sort |
fatty acid profile, physicochemical composition, and sensory properties of atlantic salmon fish (salmo salar) during different culinary treatments |
publisher |
Wiley |
publishDate |
2022 |
url |
https://doi.org/10.1155/2022/7425142 https://doaj.org/article/9753787d8e684bb6abbf1a73285e7459 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Quality, Vol 2022 (2022) |
op_relation |
http://dx.doi.org/10.1155/2022/7425142 https://doaj.org/toc/1745-4557 1745-4557 doi:10.1155/2022/7425142 https://doaj.org/article/9753787d8e684bb6abbf1a73285e7459 |
op_doi |
https://doi.org/10.1155/2022/7425142 |
container_title |
Journal of Food Quality |
container_volume |
2022 |
container_start_page |
1 |
op_container_end_page |
16 |
_version_ |
1810432139567562752 |