Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)

Kocatepe D., Turan H., Unal-Sengor G. F., Corapcı B., Altan C. O., Kostekli B.

Journal of Culinary Science and Technology, 2024 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/15428052.2024.2373767
  • Dergi Adı: Journal of Culinary Science and Technology
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Anahtar Kelimeler: deep fry, low fry, multicooker, pressure, Rainbow trout, sous vide
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture.