Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Bastías-Montes, José Miguel; Balladares, Pamela; Acuña, Sergio; Quevedo, Roberto; Muñoz, Ociel

doi:10.1371/journal.pone.0180993

Cited by 66 publications

(59 citation statements)

References 27 publications

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“…The characterization of fresh fillets showed the following results: water content of 69.40 ± 0.18 (w/w), ash of 1.05 ± 0.7 (w/w), fat of 9.28 ± 1.47 (w/w), and protein 20.08 ± 0.12 (w/w). These results are similar to those obtained by Bastías, Balladares, Acuña, Quevedo, and Muñoz ().…”

Section: Resultssupporting

confidence: 92%

Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar)

Simpson

Núñez

Jaques

et al. 2018

J Food Process Engineering

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The aim of this research was to investigate the acceleration of brine‐salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 ± 0.001 m diameter and 0.025 ± 0.001 m height), and then brined at two salt concentrations (6 or 24%) until equilibrium is reached. Processing time, salt concentration throughout time, moisture content, color, and hardness of salmon samples were determined. The results showed that the effective diffusion coefficients (De) of salt within salmon tissue, were in the range 3.28 × 10−10 to 4.22 × 10−10 m2/s for both standard process and coupled with MEF, without significant differences (p > .05). Even though De had no significant differences for both processes, processing time for MEF treatments were significantly shorter, due to differences in the equilibrium salt concentration. Also, MEF did not affect quality parameters when compared with standard process. In addition, MEF treatments showed an increased salt concentration in the final product. Practical applications One of the most attractive technologies to add value to Atlantic salmon is the cold smoking process. For this purpose, salting is considered as the main step during cold smoking of Atlantic salmon to extend its shelf‐life. However, salmon salting using a brining solution take many hours until reaching an adequate salt concentration (between 2.0 and 3.9% or 3.5 and 6% in the water phase). The moderate electric field (MEF) technology will allow to reduce the salting processing time up to 80% using a very low electric field (around 2 V/cm) and without affecting the final quality of the product, compared with the traditional method. This technology shows potential for a successful implementation in the seafood industry without requiring a high investment cost.

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Section: Resultssupporting

confidence: 92%

Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar)

Simpson

Núñez

Jaques

et al. 2018

J Food Process Engineering

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“…None of the cooking methods was able to significantly reduce either n-3 or n-6 PUFAs in the salmon samples, which indicates that the quality of n-3 PUFAs in benefitting health was not altered after cooking. This matched the findings in the study of Bastias et al, where the fatty acid profile in salmon remained unchanged after cooking by four different methods [ 32 ]. In a similar study, cooking methods including boiling, frying and roasting of humpback salmon showed that only frying significantly reduced EPA and DHA [ 13 ].…”

Section: Discussionsupporting

confidence: 91%

Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

et al. 2018

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Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, whereas only pan-frying increased the MDA concentration, indicating it to be the most severe procedure to cause oxidation among the cooking methods. Pan-frying augmented oxidized products of n-3 and n-6 PUFAs, while only those of n-3 PUFA were elevated in baked salmon. Notably, pan-frying and baking increased bioactive oxidized n-3 PUFA products, in particular F-4t-neuroprostanes derived from DHA. The results of this study provided a new insight into the application of heat and its effect on PUFAs and the release of its oxidized products in salmon.

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“…Our research determined that as the intensity of the thermal treatment parameters increases, water content decreases and the protein and fat content increases. This aligns with research carried out on fish [67][68][69].…”

Section: Nutritional Value and Fatty Acid Profile Of The Chicken Breastsupporting

confidence: 88%

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020

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Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

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Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Cited by 66 publications

References 27 publications

Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar)

Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar)

Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

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