Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (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, garl...
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2023
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| author | Miriam Ramos Rolys Bustillos Salomón Harry Santolalla Ruiz Tarsila Tuesta Reynaldo J. Silva-Paz Oscar Jordán-Suárez |
| author_browse | Miriam Ramos Oscar Jordán-Suárez Reynaldo J. Silva-Paz Rolys Bustillos Salomón Harry Santolalla Ruiz Tarsila Tuesta |
| author_facet | Miriam Ramos Rolys Bustillos Salomón Harry Santolalla Ruiz Tarsila Tuesta Reynaldo J. Silva-Paz Oscar Jordán-Suárez |
| author_sort | Miriam Ramos |
| 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 | openalex:W4383816053 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | openalex:W4383816053Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)Miriam RamosRolys BustillosSalomón Harry Santolalla RuizTarsila TuestaReynaldo J. Silva-PazOscar Jordán-Suárezrainbow troutcooking methodsfryinggrillingsteamingoven cookingmicrowave cookingmarinationsensory acceptabilityproximate compositionlipid oxidationperoxide valuen-6/n-3 ratioomega-6 fatty acidsconsumer preferencesfish filletsMeat and Animal Product QualityFood Nutrient Composition and Product DevelopmentFood Industry and Aquatic BiologyThis 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.Articlehttps://doi.org/10.17268/sci.agropecu.2023.022http://dx.doi.org/10.17268/sci.agropecu.2023.022W4383816053enScientia Agropecuaria2077-99172306-67412023-07-10 |
| spellingShingle | rainbow trout cooking methods frying grilling steaming oven cooking microwave cooking marination sensory acceptability proximate composition lipid oxidation peroxide value n-6/n-3 ratio omega-6 fatty acids consumer preferences fish fillets Meat and Animal Product Quality Food Nutrient Composition and Product Development Food Industry and Aquatic Biology Miriam Ramos Rolys Bustillos Salomón Harry Santolalla Ruiz Tarsila Tuesta Reynaldo J. Silva-Paz Oscar Jordán-Suárez Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title | Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title_full | Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title_fullStr | Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title_full_unstemmed | Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title_short | Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss) |
| title_sort | efecto de cinco metodos de coccion en las caracteristicas fisicoquimicas nutricionales y sensoriales de trucha arcoiris oncorhynchus mykiss |
| topic | rainbow trout cooking methods frying grilling steaming oven cooking microwave cooking marination sensory acceptability proximate composition lipid oxidation peroxide value n-6/n-3 ratio omega-6 fatty acids consumer preferences fish fillets Meat and Animal Product Quality Food Nutrient Composition and Product Development Food Industry and Aquatic Biology |
| topic_facet | rainbow trout cooking methods frying grilling steaming oven cooking microwave cooking marination sensory acceptability proximate composition lipid oxidation peroxide value n-6/n-3 ratio omega-6 fatty acids consumer preferences fish fillets Meat and Animal Product Quality Food Nutrient Composition and Product Development Food Industry and Aquatic Biology |
| url | https://doi.org/10.17268/sci.agropecu.2023.022 http://dx.doi.org/10.17268/sci.agropecu.2023.022 |
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