Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets

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

“…Previous research has described the influence of these factors on the quality (including the nutritional value, and sensory and microbiological quality) of different fish species [17][18][19]. Previous studies [9,16,[20][21][22][23][24] discuss salmon prepared by sous-vide, but in a different context than our study. Our recent results [24] revealed that low parameter sous-vide processes resulted in products with similar characteristics to raw salmon, while higher parameters achieve a high intensity cooked fish odor and flavor without significant deterioration in texture.…”

“…Deep-fried salmon had significantly higher linoleic acid content than raw salmon, which is an increase that is derived from the frying medium. 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.…”

“…Experimental material-whole side fillets of farmed Atlantic salmon (Salmo salar) of similar size (4-4.5 kg) and sourced from the same breeding. Fishes were supplied by a direct distributor (Fiord S.A., Poland) in ice packed boxes and then stored at 3 ± 1 • C. Only the middle part of the fillet was used for testing due to the different fat distributions throughout the salmon body [9,43]. Study samples of fillets were all the same sizes and thickness.…”

“…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.…”