Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye
Yazarlar (6)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Gülgün Fatma Ünal Şengör
Istanbul Üniversitesi, Türkiye
Istanbul Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Composition and Analysis (Q1) | ||
| Dergi ISSN | 0889-1575 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2025 |
| Cilt / Sayı / Sayfa | 148 / 1 / 108273–0 | DOI | 10.1016/j.jfca.2025.108273 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S0889157525010889?ref=pdf_download&fr=RR-2&rr=97cdd570da55b62d | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| The nutritional effects of innovative cooking compared to traditional cooking methods on large trout were determined. The groups consisted of large trout cooked by conventional (deep frying, low frying, stir-frying) and innovative (sous-vide, high pressure, and low pressure) methods. Cooking increased total polyunsaturated fatty acid content (up to 46.32 %) and energy value (up to 234.66 kcal/100 g). Total omega-3 fatty acid content increased significantly in cooked samples, particularly in the sous-vide group (2734.55 mg/100 g), where eicosapentaenoic acid +docosahexaenoic acid content also peaked (1775.06 mg/100 g). Among the cooking methods, deep frying resulted in the lowest cholesterol level (233.67 mg/100 g), compared to raw fish (253.77 mg/100 g). Mineral content remained within safe consumption limits across all treatments. Both deep frying and high-pressure cooking enhanced the … |
| Anahtar Kelimeler |
| Amino acids | Cholesterol | Fatty acids | Innovative cooking | Minerals | Traditional cooking |
Science Direct
Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye
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| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 1 |