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

Temgoua, Nidelle Sausten Fomena; Sun, Zongbao; Okoye, Charles Obinwanne; Pan, Haodong

doi:10.1155/2022/7425142

Cited by 11 publications

(9 citation statements)

References 67 publications

(102 reference statements)

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“…This result can be explained as the low amount of moisture in the oven environment and the high amount of evaporated water. There are studies informed that oven baked salmon meat has higher lipid percentage than steamed salmon meat vice versa moisture percentage (Larsen et al, 2010;Şengör et al, 2013;Fomena Temgoua et al, 2022). There was no statistically significant difference observed in the ash contents among all groups (P<0.05).…”

Section: Results Of Proximate Analysesmentioning

confidence: 83%

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

Erdem,

Dinçer

2023

EgeJFAS

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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.

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Section: Results Of Proximate Analysesmentioning

confidence: 83%

“…Global fisheries production has totally reached 177.8 million tonnes in 2019. Atlantic salmon (Salmo salar), that is a rich omega 3 long chain PUFAs resource, has a special place in the international seafood trade because of its 2.615 million tonnes production from aquaculture and 17.1 billion USD nominal value (FAO, 2021).…”

Section: Introductionmentioning

confidence: 99%

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

Erdem,

Dinçer

2023

EgeJFAS

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“…However, the content of amino acids is mainly dependent on the harvesting location, season, and processing techniques. For example, the protein contents of Atlantic salmon during different culinary treatments such as boiling, steaming, and oven-cooking were 16.69, 18.9, and 20.59%, respectively, while the raw fish had 14.73% protein [43]. They also reported that the major amino acids in cooked and raw salmon were aspartic acid and alanine.…”

Section: Protein and Amino Acid Compositionmentioning

confidence: 99%

Salmon Processing Discards: A Potential Source of Bioactive Peptides – A Review

Ramakrishnan¹,

Hossain²,

Dave³

et al. 2023

Preprint

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Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimming, frames, bones, and roes. These by-products are an excellent source of protein, which can be converted to protein hydrolysates through enzymatic hydrolysis and non-enzymatic processes such as chemical hydrolysis (acid and alkaline) and salt extraction. Several studies have reported that peptides from salmon protein hydrolysates possess bioactivities, including antihypertensive, antioxidant, anticancer, antimicrobial, antidiabetic, anti-allergic, and cholesterol-lowering effects. Incorporating in-silico computational methods is gaining more attention to identify potential peptides from source protein. The in-silico methods can be used to predict the properties of the peptides and thereby predetermine the processing, isolation, and purification steps that can be used for the peptides of interest. Therefore, it is essential to implement robust, standardized, and cost-effective processing techniques that can easily be transferrable and scale up for industrial applications. This contribution summarizes the latest research information on Atlantic salmon, production statistics, growth lifecycle, processing, protein production techniques, nutritional and functional properties, peptide production and purification processes, as well as potential health benefits as a nutraceutical product.

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“…The results of the ash content also have similarities with the research [17] on farmed rainbow trout, which produced ash content in the steaming treatment of 1.33% and the boiling treatment of 1.25%. According to [3], the ash content of marine fish was reduced after being boiled due to the volatile nature of mineral elements at high temperatures. The results of statistical tests on the value of blue swimming crab ash content obtained t-test results with the value of Sig.…”

Section: Ash Contentmentioning

confidence: 99%

“…Previous research on aquatic commodity quality characteristics such as sensory values, proximate analysis, amino acid and fatty acid profiles with different processing methods was also carried out on Atlantic salmon [3], higher PUFA values were produced in steaming treatment, while SFA and MUFA produced higher values in the boiling treatment, water content and amino acid profile were also higher in steaming than in boiling treatment. The purpose of this study was to determine and compare the amino acid profile, fatty acid profile, proximate analysis, and sensory value of blue swimming crabs which were processed with two different cooking method: steaming and boiling.…”

Section: Introductionmentioning

confidence: 99%

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Suhaeli Fahmi,

Agustini,

Jayanto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100°C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.

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

Cited by 11 publications

References 67 publications

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

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

Salmon Processing Discards: A Potential Source of Bioactive Peptides – A Review

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

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