Agricultural and Biosystems Engineering Publications

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.

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.

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Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

The Authors

Language

en

File Format

application/pdf

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