Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt,...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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Universidad Nacional de Trujillo
2023
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| author | Ramos Ramírez, Miriam E. Bustillos, Rolys Santolalla, Salomón Tuesta, Tarsila Silva Paz, Reynaldo Justino Jordán, Oscar Benjamin |
| author_browse | Bustillos, Rolys Jordán, Oscar Benjamin Ramos Ramírez, Miriam E. Santolalla, Salomón Silva Paz, Reynaldo Justino Tuesta, Tarsila |
| author_facet | Ramos Ramírez, Miriam E. Bustillos, Rolys Santolalla, Salomón Tuesta, Tarsila Silva Paz, Reynaldo Justino Jordán, Oscar Benjamin |
| author_sort | Ramos Ramírez, Miriam E. |
| collection | Producción científica |
| description | This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/3004 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Universidad Nacional de Trujillo |
| publisherStr | Universidad Nacional de Trujillo |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/30042026-10-30T17:10:04ZEffect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)Ramos Ramírez, Miriam E.Bustillos, RolysSantolalla, SalomónTuesta, TarsilaSilva Paz, Reynaldo JustinoJordán, Oscar Benjamintrucha arcoiriscocciónfrituramicroondasácidos grasossensorialThis study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes.Article10.17268/sci.agropecu.2023.0222-s2.0-85168339530https://hdl.handle.net/20.500.15037/3004enScientia AgropecuariaScientia Agropecuaria2077-9917Universidad Nacional de Trujillo2023-07-102026-06-27T02:35:16Z2026-06-27T02:35:16Z |
| spellingShingle | trucha arcoiris cocción fritura microondas ácidos grasos sensorial Ramos Ramírez, Miriam E. Bustillos, Rolys Santolalla, Salomón Tuesta, Tarsila Silva Paz, Reynaldo Justino Jordán, Oscar Benjamin Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title | Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title_full | Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title_fullStr | Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title_full_unstemmed | Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title_short | Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) |
| title_sort | effect of five cooking methods on the physicochemical nutritional and sensory characteristics of rainbow trout oncorhynchus mykiss |
| topic | trucha arcoiris cocción fritura microondas ácidos grasos sensorial |
| topic_facet | trucha arcoiris cocción fritura microondas ácidos grasos sensorial |
| url | https://hdl.handle.net/20.500.15037/3004 |
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