Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha

Goswami, Sanchari; Manna, Kuntal

doi:10.1016/j.aaf.2020.01.006

Cited by 13 publications

(9 citation statements)

References 20 publications

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“…Ash content varied significantly (P < 0.05) in Polydactilus quadrifilis compared with the other species studied. The results obtained by Goswami and Kuntal [ 51 ] on Tenualosa ilisha are more accurate to those of this study. The diet of the species studied and environmental factors could explain this result .…”

Section: Resultssupporting

confidence: 87%

“…Similar results were obtained by Aiyeloja and Akinrotimi [ 38 ] , Olopade and Dienye [ 52 ] on E. fimbriata and Sardinella eba respectively fished in coastal Nigeria. However, Goswami and Kuntal [ 51 ] showed that boiling decreased the ash content of Tenualosa ilisha . The volatility of mineral elements during heat treatment could explain this decrease [ 22 ] .…”

Section: Resultsmentioning

confidence: 99%

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Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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“…However, boiled salmon recorded significantly lower TEAA than other types of cooked salmon. e reduced TEAA concentration in boiled salmon could be attributed to the previous reports that boiling causes a decrease in protein content by wrecking essential amino acids, making them absent [49]. PCAA and HAA such as lysine, arginine, methionine, and glycine were significantly higher in raw salmon than in cooked salmon.…”

Section: 5mentioning

confidence: 69%

“…Also, amino acid contents decreased from cooked to raw samples in this study. Cooking increases the content of essential, nonessential, and other amino acids in fish due to the Maillard reaction, which results in a synergy between the carbonyl group of the reducing sugar and the free amino group of the amino acid or protein [48,49]. Alanine, threonine, and valine concentrations increased significantly in oven-cooked salmon, similar to other findings, which reported an increase in the amino acid composition of ovencooked rainbow trout compared to the raw samples [50].…”

Section: 5mentioning

confidence: 99%

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

Temgoua

Sun

Okoye

et al. 2022

Journal of Food Quality

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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 < 0.05 ) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher ( p < 0.05 ) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher ( p < 0.05 ) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments.

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“…Daily intakes of polyunsaturated fatty acids (PUFA) have significant role on human health ranging from fatal development to cancer prevention (Brown et al, 2019; Chua et al, 2018; Gladyshev et al, 2020; Shi et al, 2019). Fish is cooked by several different processes such as boiling, baking, roasting, frying, and grilling to make it digestive, bio‐soluble source of nutrients, and sensory quality like flavour, colour, crust, texture (Goswami & Manna, 2020). Amongst them, frying is most popular because of its rapid and easy approach and palatability of the final product (Negara et al, 2021; Rodríguez‐Ayala et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach

Sadhu

Lahiri

Roy

et al. 2022

Multi Criteria Decision Anal

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The objective of the study was to assess the optimum frying condition of fish considering the multiple perspectives (retention of nutritional quality indices [NQI], reduction of preparation time, and improvement of health benefit) to satisfy consumerpreferred sensory attributes by controlling the most impactful process variables (temperature, time, and oil amount). The multi-criteria decision-making (MCDM) approach is appropriate to handle the numerous conflicting criteria and numerous multiple objectives. First, an artificial neural network (ANN) model was developed to build a nonlinear correlation between the cooking process parameters and NQI by an automatic exhaustive search of all available algorithms and activation functions. All the NQI are conflicting in nature. Therefore, the ANN-based multi-objective genetic algorithm was implemented to obtain the Pareto optimal solutions to improve all NQI simultaneously. Five optimised conditions were selected amongst the Pareto optimal solutions, satisfying the above-mentioned multiple criteria. Finally, a well-known MCDM approach, the analytical hierarchy process (AHP), was applied for sensory analysis to evaluate the overall acceptance of the optimised conditions based on the relative importance of consumers' general sensory modalities (flavour, colour & appearance, and taste). Furthermore, the following condition (140.01 C, 7.62 min, 47.87 ml oil/kg of fish) was selected as the most accepted in terms of all quality attributes that may be implemented as the standard condition in domestic and industrial purposes.

show abstract

Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha

Cited by 13 publications

References 20 publications

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

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

Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach

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