2023
DOI: 10.12714/egejfas.40.4.03
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Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

Ömer Alper Erdem,
Mehmet Tolga Dinçer

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 researc… Show more

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