Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of...

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Veröffentlicht in:Journal of food quality 2022-07, Vol.2022, p.1-16
Hauptverfasser: Fomena Temgoua, Nidelle Sausten, Sun, Zongbao, Okoye, Charles Obinwanne, Pan, Haodong
Format: Artikel
Sprache:eng
Schlagworte:
Aldehydes
Amino acids
Analysis
Bioengineering
Connective tissue
Cooking
Fatty acids
Food quality
Hardness
Heat
Organic compounds
Product quality
Proteins
Salmon
VOCs
Volatile organic compounds
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Zusammenfassung:This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2022/7425142