Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets
The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack...
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ftpubmed:oai:pubmedcentral.nih.gov:5501645 2023-05-15T18:09:52+02:00 Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets Bastías, José M. Balladares, Pamela Acuña, Sergio Quevedo, Roberto Muñoz, Ociel 2017-07-07 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501645/ http://www.ncbi.nlm.nih.gov/pubmed/28686742 https://doi.org/10.1371/journal.pone.0180993 en eng Public Library of Science http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501645/ http://www.ncbi.nlm.nih.gov/pubmed/28686742 http://dx.doi.org/10.1371/journal.pone.0180993 © 2017 Bastías et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. CC-BY Research Article Text 2017 ftpubmed https://doi.org/10.1371/journal.pone.0180993 2017-07-30T00:03:04Z The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel. Text Salmo salar PubMed Central (PMC) PLOS ONE 12 7 e0180993 |
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Research Article Bastías, José M. Balladares, Pamela Acuña, Sergio Quevedo, Roberto Muñoz, Ociel Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
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Research Article |
description |
The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel. |
format |
Text |
author |
Bastías, José M. Balladares, Pamela Acuña, Sergio Quevedo, Roberto Muñoz, Ociel |
author_facet |
Bastías, José M. Balladares, Pamela Acuña, Sergio Quevedo, Roberto Muñoz, Ociel |
author_sort |
Bastías, José M. |
title |
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
title_short |
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
title_full |
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
title_fullStr |
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
title_full_unstemmed |
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets |
title_sort |
determining the effect of different cooking methods on the nutritional composition of salmon (salmo salar) and chilean jack mackerel (trachurus murphyi) fillets |
publisher |
Public Library of Science |
publishDate |
2017 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501645/ http://www.ncbi.nlm.nih.gov/pubmed/28686742 https://doi.org/10.1371/journal.pone.0180993 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501645/ http://www.ncbi.nlm.nih.gov/pubmed/28686742 http://dx.doi.org/10.1371/journal.pone.0180993 |
op_rights |
© 2017 Bastías et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
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CC-BY |
op_doi |
https://doi.org/10.1371/journal.pone.0180993 |
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PLOS ONE |
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12 |
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7 |
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e0180993 |
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