Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Abstract

In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography–mass spectrometry (GC–MS). Flavors of samples cooked using different methods were characterized by electronic nose. Volatile compounds were determined using solid-phase microextraction (SPME) followed by gas GC–MS. All the samples were investigated before/after cooking. The results showed that the fatty acids found in abundance in the raw sample were C22:6n-3, C16:0, C18:1n-7, and C20:5n-3. All of the fatty acids were detected in steamed samples, while some of the fatty acids were degraded in other cooking methods. Electronic nose can be used to distinguish samples cooked differently. 20, 17, 34, 20, and 23 compounds were detected in samples cooked by frying, baking, microwave heating, boiling in vacuum-sealed bag (BIVSB) and steaming, respectively. Aldehydes, ketones, alcohols, acids, and hydrocarbons were the main volatile components detected. In summary, steaming preserves water, protein, lipids and fatty acids the best in cooked samples while generates desirable flavor, it is recommended as the choice of cooking for turbot.

Keywords

• Cooking method
• turbot
• flavor
• fatty acids
• volatile compounds