不同烹饪方法对大西洋鲑鱼(Salmo salar)近似物和脂肪酸组成的影响

Ö. Erdem, M. T. Dinçer
{"title":"不同烹饪方法对大西洋鲑鱼(Salmo salar)近似物和脂肪酸组成的影响","authors":"Ö. Erdem, M. T. Dinçer","doi":"10.12714/egejfas.40.4.03","DOIUrl":null,"url":null,"abstract":"It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.","PeriodicalId":11439,"journal":{"name":"Ege Journal of Fisheries and Aquatic Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)\",\"authors\":\"Ö. Erdem, M. T. Dinçer\",\"doi\":\"10.12714/egejfas.40.4.03\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.\",\"PeriodicalId\":11439,\"journal\":{\"name\":\"Ege Journal of Fisheries and Aquatic Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Ege Journal of Fisheries and Aquatic Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12714/egejfas.40.4.03\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ege Journal of Fisheries and Aquatic Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12714/egejfas.40.4.03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

保持饮食富含不饱和脂肪酸,尤其是由欧米加-3 组成的多不饱和脂肪酸(PUFA),对人体健康至关重要。大西洋鲑鱼(Salmo salar)是奥米加 3 长链 PUFA 的重要来源,在国际海产品贸易中占有相当大的份额,因为它是奥米加 3 长链 PUFA 的丰富来源。尽管高温烹饪会改变鱼类的脂肪、蛋白质、维生素和矿物质含量,但烹饪过的鱼类仍受到消费者的青睐。这项研究的目的是比较大西洋鲑鱼的营养、物理和感官特性,包括用烤箱烹饪、蒸煮以及两种烹饪方法的结合。养殖的大西洋鲑鱼被用来制作前一天晚上在冰箱中解冻的牛排。采用的烹饪方法有烤箱烘烤、蒸煮以及烤箱烘烤和蒸煮相结合的方法。结果表明,在所有烹饪方法中,烤箱烘烤三文鱼肉的粗蛋白含量最高。热处理会影响大西洋鲑鱼肉的脂肪酸组成,如图所示,熟鱼组的总饱和脂肪酸高于生鲑鱼。结果表明,烤箱烘烤是保持鱼肉所有脂质特征(包括 PUFA 浓度和 n-3/n-6 比率)最有效的热处理方法。当比较所有烹饪组的 EPA 和 DHA 值时,组合烹饪组的值比其他烹饪组最低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)
It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信