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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ftiowastateuniv:oai:lib.dr.iastate.edu:abe_eng_pubs-2325 2023-05-15T18:15:49+02:00 Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chenxu 2018-08-30T07:00:00Z application/pdf https://lib.dr.iastate.edu/abe_eng_pubs/1037 https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=2325&context=abe_eng_pubs en eng Iowa State University Digital Repository https://lib.dr.iastate.edu/abe_eng_pubs/1037 https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=2325&context=abe_eng_pubs http://creativecommons.org/licenses/by/4.0/ CC-BY Agricultural and Biosystems Engineering Publications Cooking method turbot flavor fatty acids volatile compounds Bioresource and Agricultural Engineering Food Science Molecular Genetic and Biochemical Nutrition text 2018 ftiowastateuniv 2021-08-28T22:48:54Z 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. Text Scophthalmus maximus Turbot Digital Repository @ Iowa State University |
institution |
Open Polar |
collection |
Digital Repository @ Iowa State University |
op_collection_id |
ftiowastateuniv |
language |
English |
topic |
Cooking method turbot flavor fatty acids volatile compounds Bioresource and Agricultural Engineering Food Science Molecular Genetic and Biochemical Nutrition |
spellingShingle |
Cooking method turbot flavor fatty acids volatile compounds Bioresource and Agricultural Engineering Food Science Molecular Genetic and Biochemical Nutrition Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chenxu Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
topic_facet |
Cooking method turbot flavor fatty acids volatile compounds Bioresource and Agricultural Engineering Food Science Molecular Genetic and Biochemical Nutrition |
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 |
Text |
author |
Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chenxu |
author_facet |
Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chenxu |
author_sort |
Dong, Xiu-Ping |
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 |
Iowa State University Digital Repository |
publishDate |
2018 |
url |
https://lib.dr.iastate.edu/abe_eng_pubs/1037 https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=2325&context=abe_eng_pubs |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_source |
Agricultural and Biosystems Engineering Publications |
op_relation |
https://lib.dr.iastate.edu/abe_eng_pubs/1037 https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=2325&context=abe_eng_pubs |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_rightsnorm |
CC-BY |
_version_ |
1766189053701521408 |