Abstract
This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<104) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.
Highlights
Fish, including salmon (Salmo salar), is an essential component of a balanced diet and it provides dietary protein, minerals, vitamins (i.e., A, D, Niacin, and B12 ), and other valuable nutrients, including long-chain (LC) n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [1,2]
Salmon that was processed with the sous-vide method at 57 ◦ C (SV57 ) had the least changed pH
Opposite conclusions were reached by Nieva-Echevarría et al [39], who showed that steaming and the sous-vide method affects the profile of FAs in European bass (Dicentrarchus labrax)
Summary
Fish, including salmon (Salmo salar), is an essential component of a balanced diet and it provides dietary protein, minerals, vitamins (i.e., A, D, Niacin, and B12 ), and other valuable nutrients, including long-chain (LC) n-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [1,2]. Health benefits, such as lower risk of coronary heart disease and stroke, are associated with consumption of various fish species, though the benefits depend on harvesting and cultivation practices as well as culinary processing practices and portion sizes [3]. Little research has focused on the sous-vide method of cooking fish [8,9]
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