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...
Published in: | International Journal of Food Properties |
---|---|
Main Authors: | , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Taylor & Francis
2018
|
Subjects: | |
Online Access: | https://espace.library.uq.edu.au/view/UQ:21bbea1 |
id |
ftunivqespace:oai:espace.library.uq.edu.au:UQ:21bbea1 |
---|---|
record_format |
openpolar |
spelling |
ftunivqespace:oai:espace.library.uq.edu.au:UQ:21bbea1 2023-05-15T18:15:50+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, Chen-xu 2018-01-01 https://espace.library.uq.edu.au/view/UQ:21bbea1 eng eng Taylor & Francis doi:10.1080/10942912.2018.1494196 issn:1094-2912 issn:1532-2386 orcid:0000-0002-1297-3948 Trout Oncorhynchus-Mykiss Fatty-Acid-Composition Volatile Compounds Proximate Fish Storage Beef Identification Products Tissue 1106 Food Science Journal Article 2018 ftunivqespace https://doi.org/10.1080/10942912.2018.1494196 2020-12-08T04:34:38Z 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. Article in Journal/Newspaper Scophthalmus maximus Turbot The University of Queensland: UQ eSpace International Journal of Food Properties 21 1 1972 1985 |
institution |
Open Polar |
collection |
The University of Queensland: UQ eSpace |
op_collection_id |
ftunivqespace |
language |
English |
topic |
Trout Oncorhynchus-Mykiss Fatty-Acid-Composition Volatile Compounds Proximate Fish Storage Beef Identification Products Tissue 1106 Food Science |
spellingShingle |
Trout Oncorhynchus-Mykiss Fatty-Acid-Composition Volatile Compounds Proximate Fish Storage Beef Identification Products Tissue 1106 Food Science Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chen-xu Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods |
topic_facet |
Trout Oncorhynchus-Mykiss Fatty-Acid-Composition Volatile Compounds Proximate Fish Storage Beef Identification Products Tissue 1106 Food Science |
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 |
Article in Journal/Newspaper |
author |
Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chen-xu |
author_facet |
Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chen-xu |
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 |
Taylor & Francis |
publishDate |
2018 |
url |
https://espace.library.uq.edu.au/view/UQ:21bbea1 |
genre |
Scophthalmus maximus Turbot |
genre_facet |
Scophthalmus maximus Turbot |
op_relation |
doi:10.1080/10942912.2018.1494196 issn:1094-2912 issn:1532-2386 orcid:0000-0002-1297-3948 |
op_doi |
https://doi.org/10.1080/10942912.2018.1494196 |
container_title |
International Journal of Food Properties |
container_volume |
21 |
container_issue |
1 |
container_start_page |
1972 |
op_container_end_page |
1985 |
_version_ |
1766189061539627008 |