Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Abstract

In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography-mass spectrometry (GC-MS). Flavors of samples cooked using different methods were characterized by electronic nose. Volatile compounds were determined using solid-phase microextraction (SPME) followed by gas GC-MS. All the samples were investigated before/after cooking. The results showed that the fatty acids found in abundance in the raw sample were C22:6n-3, C16:0, C18:1n-7, and C20:5n-3. All of the fatty acids were detected in steamed samples, while some of the fatty acids were degraded in other cooking methods. Electronic nose can be used to distinguish samples cooked differently. 20, 17, 34, 20, and 23 compounds were detected in samples cooked by frying, baking, microwave heating, boiling in vacuum-sealed bag (BIVSB) and steaming, respectively. Aldehydes, ketones, alcohols, acids, and hydrocarbons were the main volatile components detected. In summary, steaming preserves water, protein, lipids and fatty acids the best in cooked samples while generates desirable flavor, it is recommended as the choice of cooking for turbot.

Integrating Genomic and Morphological Approaches in Fish Pathology Research: The Case of Turbot (Scophthalmus maximus) Enteromyxosis

“…Fish are important for human diet, being a good source of high-quality proteins, vitamins, and other essential nutrients, including n-3 polyunsaturated fatty acids (PUFAs) and trace minerals. Flatfish are a group of great commercial value, considered as low-fat fish (2–4% fat) with a firm, white, mild tasting flesh, highly accepted by the consumers (Cerdá and Manchado, 2013; Dong et al, 2018). The reduction of captures caused by fisheries’ exhaustion has promoted flatfish aquaculture mainly in Europe and Asia, with turbot and Japanese flounder Paralichthys olivaceus as the dominant species (Food and Agriculture Organization [FAO], 2016).…”

Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges

“…Polyunsaturated fatty acids are known to be preferentially affected by oxidation during heating [96,97,98]. Thus, the degradation of LC-PUFAs in food during cooking and other culinary treatments has been reported by many authors [99,100,101,102,103,104,105,106,107,108,109,110,111]. However, other authors reported no decrease in EPA and DHA during cooking [70,83,112,113,114,115,116,117,118,119,120,121,122,123].…”

“…Thus, the nutritive value of products for human nutrition should be estimated on the basis of the contents of EPA and DHA, mg per g of product, which can be obtained using internal standards during chromatography, rather than levels, or the % of total FAs [83,117,127,134,135]. Furthermore, content estimates based on internal standards are scarce, and most data are published as the level, or %, of total FAs [100,101,102,105,106,107,108,109,110,111]. Here, we provide data obtained using internal standards, which allows us to compare the real nutritive value of fish and production animal products (Table 1).…”

Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

“…For example, Dong et al . (2018) indicated that turbot muscle in microwave heating exhibited more abundant volatile compounds. And Chen et al .…”

“…Recently, extensive research has shown that volatile compounds in cooked seafood were significantly influenced by cooking methods. For example, Dong et al (2018) indicated that turbot muscle in microwave heating exhibited more abundant volatile compounds. And Chen et al (2021) demonstrated that significant differences in aroma profiles have been found in tilapia muscles submitted to different thermal possessing (microwaving, roasting, steaming and boiling).…”