Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties

Effect of Thermal Processing on Astaxanthin and Astaxanthin Esters in Pacific White Shrimp <i>Litopenaeus v</i><i>annamei</i>

“…However, their experiments were performed using astaxanthin organic solution, did not consider the isomerization and degradation of astaxanthin in food system during thermal processing or domestic processing. Other investigations studied the effect of boiling 17 , smoking 18 , and microwaving 19 on salmon or rainbow trout containing astaxanthin. In addition, numerous epidemiological studies suggested that the effects of thermal processing on carotenoids in many fruits and vegetables, such as broccoli 20 , oranges 21 , spinach 22 , etc.…”

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

“…With regard to the relatively constant cohesiveness values both in raw and cooked fillet, certain authors (Bhattacharya et al, 1993;Larsen et al, 2011) observed that unlike other parameters, this parameter did not change with different cooking temperature and methods. Table 4 shows the colour parameters of raw and cooked fillets.…”

“…Thermal changes to myofibrillar proteins increase toughness, whereas heatinduced transformation of collagen to gelatin [starting at 35 to 40°C, according to Schubring (2008)] makes the flesh more tender since the layered myotomes tend to slide away in response to compression (Hyldig and Nielsen, 2001;Mørkøre et al, 2006;Aussanasuwannakul et al, 2010). For salmonids conflicting effects of cooking have been reported, namely a decline (Mørkøre et al, 2006;Aussanasuwannakul et al, 2010) and an increase (Ginés et al, 2004;Mørkøre et al, 2006;Larsen et al, 2011) in hardness after cooking.…”

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“…According to some researchers (Sahin and Sumnu, 2001;Turkkan et al, 2008;Mahmoud et al, 2009;Larsen et al, 2010;Stephen et al, 2010;Ersoy, 2011), microwave cooking is a promising cooking method for seafoods providing higher or comparable nutritional value as compared to raw material especially in terms of omega-3 fatty acids and lower cooking time (as compared to other cooking methods such as deep frying, baking and broiling). On the other hand, in some of the studies, microwave cooking was found to affect fatty acid composition of silver carp (Naseri et al, 2010), silver catfish fillets (Weber et al, 2008), or microwavecooked King salmon was least liked by sensory panelists (Larsen et al, 2011). Different results obtained in different studies may be because of the differences of fish species, sampling, and selection of microwave cooking conditions.…”

“…proximate composition, fatty acid profile, vitamin and mineral contents) and quality attributes (i.e. texture, color, sensory evaluation) of different fish species including various species of salmon have been investigated by various researchers (Sahin and Sumnu, 2001;Al-Saghir et al, 2004;Gokoglu et al, 2004;Ersoy et al, 2006;Kong et al, 2007aKong et al, , 2007bTurkkan et al, 2008;Weber et al, 2008;Ersoy and Özeren, 2009;Mahmoud et al, 2009;Naseri et al, 2010;Stephen et al, 2010;Larsen et al, 2010Larsen et al, , 2011Ersoy, 2011). According to some researchers (Sahin and Sumnu, 2001;Turkkan et al, 2008;Mahmoud et al, 2009;Larsen et al, 2010;Stephen et al, 2010;Ersoy, 2011), microwave cooking is a promising cooking method for seafoods providing higher or comparable nutritional value as compared to raw material especially in terms of omega-3 fatty acids and lower cooking time (as compared to other cooking methods such as deep frying, baking and broiling).…”