Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)

被引：0

作者：

Gokoglu, Nalan ^{[1
]}

Yatmaz, Hanife Aydan ^{[2
]}

Guemues, Bahar ^{[3
]}

Ceylan, Afsin ^{[4
]}

机构：

[1] Univ Akdeniz, Fac Fisheries, Dept Fish Proc, Antalya, Turkiye

[2] Univ Akdeniz, Food Safety & Agr Res Dev Ctr, Antalya, Turkiye

[3] Univ Akdeniz, Fac Tourism, Dept Gastron & Culinary Arts, Antalya, Turkiye

[4] Akdeniz Univ, Inst Nat & Appl Sci, Dept Fisheries & Fish Proc Technol, Antalya, Turkiye

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 03期

关键词：

Sous-vide; cooking; nutritional quality; meagre; shrimp; DIFFERENT COOKING METHODS; NUTRITIONAL QUALITY INDEXES; BLACK TIGER SHRIMP; PROCESSING METHODS; SHELF-LIFE; MICROBIOLOGICAL CHANGES; MINERALS; STORAGE; FISH; PROFILE;

D O I：

10.1080/10498850.2023.2295909

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85 degrees C for 15 and 25 minutes. Proximate, free amino acid, and B vitamin compositions were investigated. Higher moisture levels, lower cooking losses, and lower protein content were found in sous-vide cooked samples than conventionally cooked ones. In all cooking treatments of fish, losses in amino acids and vitamins were observed. Fluctuations in amino acid changes were observed in shrimps. All losses were lower in sous-vide cooked samples. In conclusion, sous-vide cooking maintains the nutritional value of fish and shrimp.

引用

页码：233 / 246

页数：14

共 74 条

[1] Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure [J].