Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)

The effects of different cooking methods (baking, steaming, grilling, and microwaving) on proximate composition, fatty acid composition, and cholesterol contents of salmon were investigated. The moisture, protein, lipid, and ash contents of raw salmon were 61.07 +/- 0.63, 20.28 +/- 0.06, 17.23 +/- 0...

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Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Tosun, S. Yasemin, Sengor, Gülgün Fatma, Alakavuk, Didem Ucok
Other Authors: İstanbul Üniversitesi ,, 47132
Format: Article in Journal/Newspaper
Language:English
Published: 2013
Subjects:
Mühendislik ve Teknoloji
Gıda Mühendisliği
Ziraat
Tarımsal Bilimler
Tarım ve Çevre Bilimleri (AGE)
Tarım Bilimleri
GIDA BİLİMİ VE TEKNOLOJİSİ
Atlantic salmon
Salmo salar
Online Access:https://hdl.handle.net/20.500.12627/155469
https://doi.org/10.1080/10498850.2011.635839
Description
Summary:The effects of different cooking methods (baking, steaming, grilling, and microwaving) on proximate composition, fatty acid composition, and cholesterol contents of salmon were investigated. The moisture, protein, lipid, and ash contents of raw salmon were 61.07 +/- 0.63, 20.28 +/- 0.06, 17.23 +/- 0.73, and 1.23 +/- 0.08 (% wet weight), respectively. The proximate composition and energy values of the cooked salmon compared to raw salmon were significantly affected by cooking methods (p 0.05) on fatty acids composition. There was a significant difference (p < 0.05) in cholesterol content of cooked salmon. Essential n-3 PUFAs, namely EPA and DHA, were higher in the grilled and oven baked salmon. Therefore, grilling and oven baking were found to be the best cooking methods concerning omega-3/omega-6 ratio compared to the microwave and steam cooking methods.

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