Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Heat Treatment Methods
2.3. Technological Parameters of Quality
2.4. Sensory Evaluation and Consumer Testing
2.4.1. Sample Preparation and Presentation
2.4.2. Sensory Analytical Method
2.4.3. Testing Conditions
2.5. Instrumental Color and Texture Measurements
2.6. Statistical Analysis
3. Results
3.1. Water Content and Yield of Process
3.2. Effect of Various Heat Treatment Methods on Sensory Profiles
3.3. Effects of Various Heat Treatment Methods on Sensory Quality—Consumer Assessment
3.4. Effect of Various Cooking Methods on Color and Texture of Instrumental Measurement
4. Discussion
4.1. Technological Quality
4.2. Sensory Quality
4.3. Color and Texture Instrumentally Evaluated
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Method | Process Conditions | Parameters of Process |
---|---|---|
Sous-vide | thermostable polyethylene-polyamide pouches (Hendi, Gądki, Poland). chamber type vacuum packaging machine (No 691310, Stalgast, Warsaw, Poland) sous-vide water bath (No 225448, Hendi, Gądki, Poland.) 1 fillet, 10 L of water. | Packaging: vacuum: 400 hPa vacuum time 60 s, sealing time 9 s. Cooking: SV57: at 57 °C for 20 min; SV63: at 63 °C for 80 min |
Steaming (SP100) | steamer pot (φ24 cm) induction cooker (No: 770351, Stalgast, Warsaw Poland). 1 fillet, 1 L of water | Steam temperature—100 °C Power of induction cooker—400 W Process was performed until 70 °C* in the fillet core was reached (16 ± 2.5 min). |
Roasting en papillote (RP180) | convection-steam oven (RedFox KE-423, RM Gastro, Veselí nad Lužnicí, Czech Republic) 1 fillet | Process was performed at 180 °C until a core 70 °C* was reached (23 ± 4.25min). |
Parameter | Raw Material | ± SE (%) | |||
---|---|---|---|---|---|
Sous-Vide Method | Roasting en Papillote (RP180, 23 min) | Steaming SP100, 16 min) | |||
57 °C × 20 min (SV57) | 63 °C × 80 min (SV63) | ||||
Water content | 62.9 a ± 0.6 | 62.8 a ± 0.6 | 61.2 a,b ± 0.7 | 58.9 c ± 0.7 | 60.7 b,c ± 0.7 |
Yield of process | - | 93.7 c ± 0.6 | 90.9 b,c ± 0.5 | 83.8 a ± 1.6 | 88.4 b ± 1.1 |
Attribute | Heat Treatment Method (n = 30) | |||
---|---|---|---|---|
Sous-Vide Method | Roasting en Papillote (RP180, 23 min) | Steaming (SP100, 16 min) | ||
57 °C, 20 min (SV57) | 63 °C, 80 min (SV63) | |||
Intensity (0–10 c.u.) ± SE | ||||
cooked fish odor | 3.6 a ± 0.4 | 5.8 b ± 0.3 | 6.8 c ± 0.3 | 7 c ± 0.3 |
raw fish/seaside odor | 2.6 a ± 0.4 | 2.8 a ± 0.3 | 2.7 a ± 0.3 | 3.5 a ± 0.5 |
fish oil odor | 2 a ± 0.3 | 2.9 a ± 0.4 | 2.9 a ± 0.3 | 3.1 a ± 0.4 |
roasty odor | 1.7 b ± 0.3 | 2.1 b ± 0.4 | 3.1 a ± 0.3 | 2.5 a,b ± 0.2 |
muddy/ musty odor | 1.2 a ± 0.2 | 1.5 a ± 0.3 | 1.3 a ± 0.2 | 1.1 a ± 0.2 |
‘other’ odor | 0.3 a ± 0.1 | 0.3 a ± 0.1 | 0.4 a ± 0.1 | 0.6 a ± 0.3 |
salmon color intensity | 4.8 a ± 0.4 | 3 b ± 0.2 | 3.6 b ± 0.4 | 2 c ± 0.2 |
intensity of cellular juice and fat leakage | 5.8 a ± 0.4 | 2.7 b ± 0.4 | 1.4 c ± 0.2 | 1.9 b,c ± 0.3 |
fragmentation ability (to myoseptum) | 3.9 a ± 0.4 | 6.7 b ± 0.3 | 6.1 b ± 0.4 | 7.1 b ± 0.4 |
hardness | 1.6 a ± 0.2 | 2.7 b ± 0.3 | 3.6 b,c ± 04 | 4.2 c ± 0.4 |
juiciness | 7.6 a ± 0.3 | 6.7 a ± 0.3 | 5.2 b ± 0.4 | 5.6 b ± 0.3 |
cooked fish flavor | 6.3 a ± 0.4 | 6.5 a,b ± 0.3 | 7.4 b ± 0.3 | 7.3 b ± 0.3 |
raw fish flavor | 2.9 a ± 0.5 | 1 a ± 0.2 | 0.9 a ± 0.1 | 1.2 a ± 0.2 |
roasted fish flavor | 1.9 a ± 0.3 | 3.4 b ± 0.4 | 3.8 b ± 0.4 | 3.6 b ± 0.4 |
salty taste | 1.4 a ± 0.3 | 1.4 a ± 0.2 | 1.3 a ± 0.2 | 1.2 a ± 0.2 |
fatty flavor | 3.7 a ± 0.4 | 3.5 a ± 0.5 | 3.4 a ± 0.4 | 2.6 a ± 0.4 |
‘other’ flavor | 0.7 a ± 0.2 | 0.5 a ± 0.1 | 0.6 a ± 0.2 | 0.4 a ± 0.1 |
overall quality | 6.9 a ± 0.2 | 7.3 a,b ± 0.2 | 7.3 a,b ± 0.2 | 7.8 b ± 0.2 |
Heat Treatment Method | Odor | Appearance | Texture | Flavor | Overall Liking | Sum of Rank * | |
---|---|---|---|---|---|---|---|
Hedonic Scores (1–9 c.u.) ± SE; n = 120 | |||||||
Sous-vide method | 57 °C, 20 min (SV57) | 5.6 a ± 0.2 | 6.4 a ± 0.2 | 6.2 a ± 0.2 | 6.2 a ± 0.2 | 6.1 a ± 0.2 | 357 ** |
63 °C, 80 min (SV63) | 6.6 b ± 0.2 | 7.2 b ± 0.1 | 7.2 b ± 0.1 | 7.3 c ± 0.1 | 7. 3b ± 0.1 | 270 | |
Roasting en papillote (RP180, 23 min) | 6.7 b ± 0.2 | 6.9 a,b ± 0.1 | 7.1 b ± 0.1 | 7.1 b,c ± 0.2 | 7.1 b ± 0.1 | 258 | |
Steaming (SP100, 16 min) | 6.7 b ± 0.1 | 6.7 a ± 0.1 | 6.9 b ± 0.1 | 6.8 b ± 0.1 | 6.8 b ± 0.1 | 315 |
Color (L* a* b*) | Raw | Heat Treatment Method () ± SE | |||
---|---|---|---|---|---|
Sous-Vide | Roasting (RP180, 23 min) | Steaming (SP100, 16 min) | |||
57 °C, 20 min (SV57) | 63 °C, 80 min (SV63) | ||||
Lightness L* | 45.41a ± 1.13 | 68.07 b ± 0.59 | 78.85 c ± 0.48 | 79.34 c ± 0.94 | 79.09 c ± 0.64 |
ΔL | - | 23.9 a ± 0.4 | 34.09 b ± 1.11 | 32.42 b ± 1.05 | 33.17 b ± 0.54 |
a* | 20.82 a ± 0.8 | 22.04 a ± 0.59 | 16.4 b ± 0.52 | 13.81 b ± 1.34 | 15.25 b ± 0.98 |
Δa | - | 1.71 a ± 0.32 | −4.32 b ± 1.02 | −7.17 b ± 0.85 | −5.59 b ± 0.5 |
b* | 22.7 a ± 1.16 | 28.34 b ± 0.94 | 20.81 a ± 0.6 | 19.42 a ± 1.15 | 21.02 a ± 1.25 |
Δb | - | 6.14 b ± 0.48 | −1.5 a ± 1.88 | −4.14 a ± 1.92 | −1.83 a ± 1.98 |
ΔC | - | 6.38 | 4.57 | 8.28 | 5.88 |
Chroma C* | 30.8 | 35.9 | 26.79 | 23.85 | 25.97 |
Total color difference (ΔE) | - | 24.73 b ± 2.34 | 34.4 a ± 1.08 | 33.47 a ± 1.53 | 33.69 a± 0.95 |
Parameter | Type of Test | Heat Treatment Method () ± SE | |||
---|---|---|---|---|---|
Sous-Vide | Roasting (RP180, 23 min) | Steaming (SP100, 16 min) | |||
57 °C, 20 min (SV57) | 63 °C, 80 min (SV63) | ||||
Shear force (N) | of fish cube (W-B) | 5.9 a,b ± 0.5 | 3.9 a ± 0.3 | 5.8 a,b ± 0.6 | 6.9 b ± 0.6 |
of single myoseptum (C-K) | 8.1 a ± 0.8 | 12.2 b ± 0.5 | 10.8 b ± 0.6 | 8.1 a ± 0.5 | |
Shear work (N·mm) | of fish cube (W-B) | 63.8 a ± 5.4 | 56.8 b ± 2.3 | 69.5 c ± 5.4 | 75 d ± 3.9 |
of single myoseptum (C-K) | 12.1 a ± 1.3 | 36.3 b ± 1.2 | 28.7 c ± 1.2 | 18.5 d ± 1 |
Quality Attributes | Heat Treatment Method | |||
---|---|---|---|---|
Sous-Vide Method | Roasting (RP180, 23 min) | Steaming (SP100, 16 min) | ||
57 °C 20 min (SV57) | 63 °C 80 min (SV63) | |||
Technological Quality | ||||
yield | ++ | + | – | + |
water content | - | + | ++ | + |
Sensory Quality | ||||
intensity of odor **odor -liking | – – | + + | ++ ++ | ++ ++ |
appearance-liking | – | ++ | + | + |
intensity of flavor** | – | + | ++ | ++ |
flavor-liking | – | ++ | + | + |
hardness* juiciness texture-liking | ++ ++ – | + + ++ | + + + | – – + |
overall quality | – | + | + | ++ |
overall liking | – | ++ | + | + |
color changes ΔE | ++ | 0 | 0 | 0 |
force and work shear | + | ++ | + | – |
Sum | 0 | +18 | +15 | +11 |
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Głuchowski, A.; Czarniecka-Skubina, E.; Wasiak-Zys, G.; Nowak, D. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods 2019, 8, 323. https://doi.org/10.3390/foods8080323
Głuchowski A, Czarniecka-Skubina E, Wasiak-Zys G, Nowak D. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods. 2019; 8(8):323. https://doi.org/10.3390/foods8080323
Chicago/Turabian StyleGłuchowski, Artur, Ewa Czarniecka-Skubina, Grażyna Wasiak-Zys, and Dorota Nowak. 2019. "Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)" Foods 8, no. 8: 323. https://doi.org/10.3390/foods8080323
APA StyleGłuchowski, A., Czarniecka-Skubina, E., Wasiak-Zys, G., & Nowak, D. (2019). Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods, 8(8), 323. https://doi.org/10.3390/foods8080323