Agricultural and Biosystems Engineering Publications
Title
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods
Campus Units
Agricultural and Biosystems Engineering, Environmental Science
Document Type
Article
Publication Version
Published Version
Publication Date
8-30-2018
Journal or Book Title
International Journal of Food Properties
Volume
21
Issue
1
First Page
1972
Last Page
1985
Research Focus Area(s)
Biological and Process Engineering and Technology
DOI
10.1080/10942912.2018.1494196
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.
Access
Open
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Owner
The Authors
Copyright Date
2018
Language
en
File Format
application/pdf
Recommended Citation
Dong, Xiu-Ping; Li, De-Yang; Huang, Ying; Wu, Qiong; Liu, Wen-Tao; Qin, Lei; Zhou, Da-Yong; Prakash, Sangeeta; and Yu, Chenxu, "Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods" (2018). Agricultural and Biosystems Engineering Publications. 1037.
https://lib.dr.iastate.edu/abe_eng_pubs/1037
Included in
Bioresource and Agricultural Engineering Commons, Food Science Commons, Molecular, Genetic, and Biochemical Nutrition Commons
Comments
This article is published as Dong, Xiu-Ping, De-Yang Li, Ying Huang, Qiong Wu, Wen-Tao Liu, Lei Qin, Da-Yong Zhou, Sangeeta Prakash, and Chenxu Yu. "Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods." International Journal of Food Properties 21, no. 1 (2018): 1972-1985. DOI: 10.1080/10942912.2018.1494196. Posted with permission.