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

• 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

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.