Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece; Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark.
Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece.
Food Chem. 2019 Dec 15;301:125263. doi: 10.1016/j.foodchem.2019.125263. Epub 2019 Jul 26.
The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two important Mediterranean farmed fish species varying in their tissue fat content. These included, lean meagre and medium-fat gilthead seabream. The results indicated that culinary treatment effects on lipid quality differed among species, especially for frying. Frying created unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per species. The variable effects of culinary treatments on the lipid and sensory quality indicate that the choice of preparation method should be related to the fish species and its fat content.
鱼排的营养和感官质量会因烹饪方法的不同而发生改变。本研究旨在探讨不同的定制烹饪方法（蒸、烤、炸）对两种不同组织脂肪含量的重要养殖地中海鱼类的鱼片脂质和感官质量的影响。这两种鱼类分别是：低脂的银鲷和中脂的金头鲷。结果表明，烹饪处理对脂质质量的影响因物种而异，尤其是油炸。油炸会产生独特的感官特征，而蒸和烤则会使每种鱼产生相似的感官特征。烹饪处理对脂质和感官质量的不同影响表明，选择制备方法应与鱼类种类及其脂肪含量有关。
