Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of...

Full description

Saved in:

Bibliographic Details
Main Authors:	Nidelle Sausten Fomena Temgoua, Zongbao Sun, Charles Obinwanne Okoye, Haodong Pan
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2022/7425142
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Carbon footprint of alternative protein sources for Atlantic salmon (Salmo salar) aquaculture: A two-step systematic literature review
by: Javier Cantillo, et al.
Published: (2025-03-01)

Reduced Numbers of Returning Atlantic Salmon (<i>Salmo salar</i>) and Thiamine Deficiency Are Both Associated with the Consumption of High-Lipid Prey Fish
by: Marja Keinänen, et al.
Published: (2024-12-01)

Generation of IgM+ B cell-deficient Atlantic salmon (Salmo salar) by CRISPR/Cas9-mediated IgM knockout
by: Mari Raudstein, et al.
Published: (2025-01-01)

Side-Stream Based Marine Solubles From Atlantic Cod (Gadus morhua) Modulate Appetite and Dietary Nutrient Utilization in Atlantic Salmon (Salmo salar L.) and can Replace Fish Meal
by: Hanne Jorun Sixten, et al.
Published: (2025-01-01)

Influence of Supplemental Dietary Cholesterol on Growth Performance, Indices of Stress, Fillet Pigmentation, and Upper Thermal Tolerance of Female Triploid Atlantic Salmon (Salmo salar)
by: Eric H. Ignatz, et al.
Published: (2022-01-01)

First report of the presence of Pseudoterranova sp. in the body cavity of salmon (Salmo salar) from the Baltic Sea
by: Nadolna-Ałtyn Katarzyna, et al.
Published: (2024-07-01)

Effects of Fishmeal Substitution with Mealworm Meals (Tenebrio molitor and Alphitobius diaperinus) on the Growth, Physiobiochemical Response, Digesta Microbiome, and Immune Genes Expression of Atlantic Salmon (Salmo salar)
by: H-Michael Habte-Tsion, et al.
Published: (2024-01-01)

System- and fish-size-specific reference intervals for plasma analytes in Atlantic salmon (Salmo salar L.) reared in commercial fresh- and saltwater recirculating aquaculture systems: a descriptive study
by: Thomas Amlie, et al.
Published: (2025-01-01)

Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging
by: Jessica Di Toro, et al.
Published: (2019-11-01)

Follow-Up Study on Acoustic De-Licing of Atlantic Salmon (<i>Salmo salar</i>): <i>Lepeophtheirus salmonis</i> and <i>Caligus elongatus</i> Dynamics over Four Consecutive Production Cycles
by: Albert Kjartan Dagbjartarson Imsland, et al.
Published: (2025-01-01)

Microchimie comparative des otolithes et des écailles de saumon Atlantique (<i>Salmo salar</i>)
by: Matthias VIGNON, et al.
Published: (2025-02-01)

Dietary Level of the Omega-3 Fatty Acids EPA and DHA Influence the Flesh Pigmentation in Atlantic Salmon
by: T. Ytrestøyl, et al.
Published: (2023-01-01)

Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon
by: Huilin Yu, et al.
Published: (2023-07-01)

Best Practices for Culinary Medicine Programming
by: Andrea Krenek, et al.
Published: (2022-10-01)

Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf
by: Tracy Jaico, et al.
Published: (2022-01-01)

Near complete genome assembly of Yadong trout (Salmo trutta)
by: Chen Li, et al.
Published: (2025-01-01)

Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread
by: Noha M. Almoraie, et al.
Published: (2021-01-01)

Examples of Culinary Diplomacy in Late Era Ottoman Diplomacy
by: Emrah Çetin
Published: (2023-12-01)

Gastronomy Tourism Promotion: The Uniqueness of Culinary Attraction and Storytelling
by: Ayu Nurwitasari, et al.
Published: (2024-12-01)

Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products
by: Leena Prabhu, et al.
Published: (2025-01-01)

Effect of Freezing on the Shelf Life of Salmon
by: Paul Dawson, et al.
Published: (2018-01-01)

Physicochemical and sensory analysis of fruit juices based on buffalo yogurt whey
by: Gladis Rébak, et al.
Published: (2023-11-01)

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
by: Amani H. Al-Jahani
Published: (2017-01-01)

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
by: Stanisław Kowalski, et al.
Published: (2020-12-01)

Effect of inulin in pineapple jam: physicochemical and sensory analysis among school children
by: Kétlin Ariane Santos, et al.
Published: (2014-07-01)

Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice
by: Najiba Salah Eddine, et al.
Published: (2020-01-01)

Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
by: Berna Çapan, et al.
Published: (2021-03-01)

Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum
by: M.L. Gargano, et al.
Published: (2025-02-01)

A MELTING POT OF MALANG: LINGUISTICS LANDSCAPE OF MALANG CULINARY SIGNS
by: Milania Fitri Iwana, et al.
Published: (2021-10-01)

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
by: Risa Nofiani, et al.
Published: (2021-01-01)

The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly
by: Mahsa Hasani, et al.
Published: (2020-01-01)

Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches
by: Abdul Rahim, et al.
Published: (2020-05-01)

Methods for tagging an ectoparasite, the salmon louse Lepeophtheirus salmonis
by: Folk, Alexius, et al.
Published: (2024-01-01)

Application of Artificial Neural Network in the Baking Process of Salmon
by: Pengfei Jiang, et al.
Published: (2022-01-01)

Culinary Arts: A Motivator Towards Community-Based Festival Attendance and Sustainability
by: Ibraheem Kukoyi, et al.
Published: (2024-12-01)

Effects of the tide on the temporal and spatial physicochemical structure of the Kienké river estuary (South Atlantic Coast of Cameroon, Kribi) and its phytoplankton
by: Mama Anselme Crépin, et al.
Published: (2023-03-01)

Changes in length-at-first return of a sea trout (Salmo trutta) population in northern France
by: Josset, Quentin, et al.
Published: (2024-04-01)

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
by: Chigozie E. Ofoedu, et al.
Published: (2022-01-01)

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
by: Yingqiang Wang, et al.
Published: (2019-08-01)

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
by: Yingqiang Wang, et al.
Published: (2022-02-01)