Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

Abstract

The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

“…Previous studies [9,16,[20][21][22][23][24] discuss salmon prepared by sous-vide, but in a different context than our study. Our recent results [24] revealed that low parameter sous-vide processes resulted in products with similar characteristics to raw salmon, while higher parameters achieve a high intensity cooked fish odor and flavor without significant deterioration in texture.…”

“…Previous research has described the influence of these factors on the quality (including the nutritional value, and sensory and microbiological quality) of different fish species [17][18][19]. Previous studies [9,16,[20][21][22][23][24] discuss salmon prepared by sous-vide, but in a different context than our study. Our recent results [24] revealed that low parameter sous-vide processes resulted in products with similar characteristics to raw salmon, while higher parameters achieve a high intensity cooked fish odor and flavor without significant deterioration in texture.…”

“…The parameters (57 • C, 20 min and 63 • C, 80 min) of heat treatment were chosen based on literature and during a panel discussion in a preliminary research. The details were presented in Głuchowski, Czarniecka-Skubina, Wasiak-Zys & Nowak [24].…”

“…In gastronomy, pre-prepared dishes could be used in a subsequent day's food service or delivered to customer's home for later use. Some recent studies [8,9,24] have been dedicated to comparing the sous-vide method to other cooking methods in salmon processing, but no studies took into consideration the energy consumption of the sous-vide process. Sous-vide as a cooking method can be a good solution for one-person households, which are increasing in Europe.…”

Effect of Different Cooking Methods on Folate Content in Chicken Liver

“…Multi-layer, non-gas-permeable plastic packaging, which is also resistant to high temperature, minimizes the loss of nutrients and water and protects vitamins from degradation during exposure to high temperatures [ 42 ]. Moreover, it enables obtaining more juicy, tender and flavorful meat and fish products than high-temperature cooking methods [ 43 , 44 ]. In the current study, sous-vide cooking performed at a lower temperature (60 °C), but for a longer time (75 min), did not cause significant ( p < 0.05) folate losses compared with raw liver ( Table 2 ).…”