Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon (Salmo salar L.) fedHermetia illucens larvae meal?

Abstract

Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods. H100 diet increased fillet saturated fatty acid content, thus negatively affecting the lipid health indexes. H100 was also associated with high levels of the n-3 fatty acids eicosapentaenoic and docosahexaenoic acids. H100 diet led to some modifications in VOC composition. Boiling and SV cooking increased lightness and yellowness indexes along with secondary oxidation products in comparison to the raw fillets. However, no differences were observed for the cooking loss and the nutritional values of the fillets processed with the two cooking methods. SV fillets had higher moisture than the boiled ones, whereas boiled fillets had a higher VOC content. The 100% substitution level and the cooking by boiling or SV guaranteed good characteristics and nutritional values of the salmon fillets.

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

“…Our results support the view that the protein and lipid content are related to the dry matter content of fish samples. This is consistent with findings from other studies of protein content [5,8,37], as well as toward the lipid content [4]. All this indicate an inverse relationship between moisture content and other macronutrients.…”

“…These findings were in accordance with the results of model research on salmon [30,31] and sous-vide processed seafood [32]. Husein et al [8] have reported that a sous-vide salmon fillet had higher moisture than a boiled one. Other authors confirmed a higher cooking loss of salmon baked in foil than steamed [6,7].…”

“…In a study conducted by Orlando et al [9], no significant differences in the total fatty acid profile between salmon samples (conventional-180 • C for 20 min; sous-vide-65 • C for 20 min; sous-vide-until 60 • C in the core) were observed. Husein et al [8] similarly reported that different cooking methods did not alter the nutritional profile of the raw fish. There were no significant differences in the fatty acid composition between sous-vide and boiled salmon.…”

“…A review of literature data revealed the effect of thermal processing on proximate composition and the fatty acids profile of salmon [4][5][6][7]. However, little research has focused on the sous-vide method of cooking fish [8,9].…”

“…In gastronomy, pre-prepared dishes could be used in a subsequent day's food service or delivered to customer's home for later use. Some recent studies [8,9,24] have been dedicated to comparing the sous-vide method to other cooking methods in salmon processing, but no studies took into consideration the energy consumption of the sous-vide process. Sous-vide as a cooking method can be a good solution for one-person households, which are increasing in Europe.…”