Research Article
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Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

Year 2023, Volume: 40 Issue: 4, 251 - 258, 15.12.2023

Ömer Alper Erdem Tolga Dinçer

https://doi.org/10.12714/egejfas.40.4.03

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.

Keywords

Heat treatment Atlantic salmon omega-3 oven-baking steaming

Ethical Statement

No specific ethical approval was necessary for the study.

Supporting Institution

This research has not received a specific grant, fund or other support from any funding agency in the public, commercial, or not-for-profit sectors.

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Year 2023, Volume: 40 Issue: 4, 251 - 258, 15.12.2023

Ömer Alper Erdem Tolga Dinçer

https://doi.org/10.12714/egejfas.40.4.03

Abstract

References

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  • Erdem, O.A., & Dinçer, M.T. (2019). Evaluation of nutritional, physical and sensory properties of flathead grey mullet's (Mugil cephalus) flesh after cooking. Journal of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene, 70(5), 149-155.
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  • Garcia-Arias, M.T., Alvarez-Pontes, E., Garcia-Linares, M.C., Garcia-Fernandez, M.C., & Sanchez-Muniz, F.J. (2003). Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, 83(3), 349 356. https://doi.org/10.1016/S0308-8146(03)00095-5
  • Gladyshev, M.I., Sushchik, N.N., Gubanenko, G.A., Demirchieva, S.M., & Kalachova, G.S. (2006). Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha). Food Chemistry, 96(3), 446-451. https://doi.org/10.1016/j.foodchem.2005.02.034
  • Głuchowski, A., Czarniecka-Skubina, E., & Rutkowska, J. (2020). Salmon (Salmo salar) cooking: achieving optimal quality on select nutritional and microbiological safety characteristics for ready-to-eat and stored products. Molecules, 25, 5661. https://doi.org/10.3390/molecules25235661
  • Grosso, G., Galvano, F., Marventano, S., Malaguarnera, M., Bucolo, C., Drago, F., & Caraci, F. (2014). Omega-3 fatty acids and depression: scientific evidence and biological mechanisms. Oxidative Medicine and Cellular Longevity, Article ID 313570. https://doi.org/10.1155/2014/313570
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  • Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khosroshahi, N.K. & A. Badakhani, A. (2014). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry, 148, 86-91. https://doi.org/10.1016/j.foodchem.2013.10.012
  • Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., Khaksar, R., & Mahmoudzadeh, M. (2016). Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of rainbow trout (Oncorhynchus mykiss). International Journal of Food Properties, 19(11), 2471-2480. https://doi.org/10.1080/10942912.2015.1039028
  • Husted, K.S., & Bouzinova, E.V. (2016). The importance of n-6/n-3 fatty acids ratio in the major depressive disorder. Medicina (Kaunas), 52, 139-147. https://doi.org/10.1016/j.medici.2016.05.003
  • Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996) An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539. https://doi.org/10.1007/BF02522648
  • Jackson, K.H., Polreis, J.M., Tintle, N.L., Kris-Etherton, P.M., & Harris, W.S. (2019). Association of reported fish intake and supplementation status with the omega-3 index. Prostaglandins, Leukotrienes and Essential Fatty Acids, 142, 4-10. https://doi.org/10.1016/j.plefa.2019.01.002
  • Koubaa, A., Mihoubi, N.B., Abdelmouleh, A., & Bouain, A. (2012). Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Science and Biotechnology, 21, 1243-1250. https://doi.org/10.1007/s10068-012-0163-5
  • Larsen, D., Quek, S.Y., & Eyres, L. (2010). Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha). Food Chemistry, 119(2), 785 790. https://doi.org/10.1016/j.foodchem.2009.07.037
  • Larsen, D., Quek, S.Y., & Eyres, L. (2011). Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties. LWT-Food Science and Technology, 44(8), 1814 1820. https://doi.org/10.1016/j.lwt.2011.03.018
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  • Moradi, Y., Bakar, J., Motalebi, A.A., Syed Muhamad, S.H., & Che Man, Y. (2011). A review on fish lipid: composition and changes during cooking methods. Journal of Aquatic Food Product Technology, 20, 379-390.
  • Moradi, Y., Bakar, J., Muhamad, S.S., & Man, Y.C. (2009). Effects of different final cooking methods on physico-chemical properties of breaded fish fillets. American Journal of Food Technology, 4(4), 136-145. https://doi.org/10.1080/10498850.2011.576449
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There are 53 citations in total.

Details

Primary Language English
Subjects Fisheries Technologies
Journal Section Articles
Authors

Ömer Alper Erdem 0000-0002-1745-1751

Tolga Dinçer 0000-0003-1867-4305

Early Pub Date December 8, 2023
Publication Date December 15, 2023
Submission Date July 28, 2023
Published in Issue Year 2023Volume: 40 Issue: 4

Cite

APA Erdem, Ö. A., & Dinçer, T. (2023). Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar). Ege Journal of Fisheries and Aquatic Sciences, 40(4), 251-258. https://doi.org/10.12714/egejfas.40.4.03