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- Title
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products.
- Authors
Głuchowski, Artur; Czarniecka-Skubina, Ewa; Rutkowska, Jarosława; Figiel, Adam; Michalska-Ciechanowska, Anna
- 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.
- Subjects
FATTY acid analysis; LISTERIA monocytogenes; ATLANTIC salmon; SALMON as food; FATTY acids; NUTRITIONAL value
- Publication
Molecules, 2020, Vol 25, Issue 23, p5661
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules25235661