Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)
Yazarlar (6)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Unal Sengor F. Gulgun
Istanbul Üniversitesi, Türkiye
Istanbul 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 (ESCI dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Culinary Science and Technology | ||
| Dergi ISSN | 1542-8052 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | escı | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2025 |
| Cilt / Sayı / Sayfa | 23 / 3 / 649–663 | DOI | 10.1080/15428052.2024.2373767 |
| Makale Linki | https://www.tandfonline.com/action/doSearch?AllField=https%3A%2F%2Fdoi.org%2F10.1080%2F15428052.2024.2373767&SeriesKey=wcsc20 | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| In this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture. |
| Anahtar Kelimeler |
| deep fry | low fry | multicooker | pressure | Rainbow trout | sous vide |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 4 |
| Scopus | 4 |
| Google Scholar | 5 |