A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes
The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or co...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/3/1253 |
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| author | Monika Modzelewska-Kapituła Renata Pietrzak-Fiećko Arkadiusz Zakrzewski Zdzisław Zakęś |
| author_facet | Monika Modzelewska-Kapituła Renata Pietrzak-Fiećko Arkadiusz Zakrzewski Zdzisław Zakęś |
| author_sort | Monika Modzelewska-Kapituła |
| collection | DOAJ |
| description | The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue. |
| first_indexed | 2024-03-11T09:53:39Z |
| format | Article |
| id | doaj.art-097ec955b53e4238b95624cc65ea1946 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T09:53:39Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-097ec955b53e4238b95624cc65ea19462023-11-16T16:02:46ZengMDPI AGApplied Sciences2076-34172023-01-01133125310.3390/app13031253A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality AttributesMonika Modzelewska-Kapituła0Renata Pietrzak-Fiećko1Arkadiusz Zakrzewski2Zdzisław Zakęś3Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandDepartment of Aquaculture, Stanisław Sakowicz Inland Fisheries Institute, 10-719 Olsztyn, PolandThe aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue.https://www.mdpi.com/2076-3417/13/3/1253fish<i>Sander lucioperca</i>nutrientsthermal treatmentsafetywild-living fish |
| spellingShingle | Monika Modzelewska-Kapituła Renata Pietrzak-Fiećko Arkadiusz Zakrzewski Zdzisław Zakęś A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes Applied Sciences fish <i>Sander lucioperca</i> nutrients thermal treatment safety wild-living fish |
| title | A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes |
| title_full | A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes |
| title_fullStr | A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes |
| title_full_unstemmed | A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes |
| title_short | A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes |
| title_sort | comparative study of microwave and sous vide cooking effects on pikeperch fillets fatty acid composition and quality attributes |
| topic | fish <i>Sander lucioperca</i> nutrients thermal treatment safety wild-living fish |
| url | https://www.mdpi.com/2076-3417/13/3/1253 |
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