Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (<i>Argyrosomus regius</i>) and Shrimp (<i>Penaeus japonicus</i>)

GÖKOĞLU N., YATMAZ H. A., Guemues B., Ceylan A.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/10498850.2023.2295909
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85 degrees C for 15 and 25 minutes. Proximate, free amino acid, and B vitamin compositions were investigated. Higher moisture levels, lower cooking losses, and lower protein content were found in sous-vide cooked samples than conventionally cooked ones. In all cooking treatments of fish, losses in amino acids and vitamins were observed. Fluctuations in amino acid changes were observed in shrimps. All losses were lower in sous-vide cooked samples. In conclusion, sous-vide cooking maintains the nutritional value of fish and shrimp.