Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)

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dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridUnal SENGOR, Gulgun F/0000-0001-7638-7350
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hulya
dc.contributor.authorGulgun, Unal Sengor F.
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKostekli, Bayram
dc.date.accessioned2025-03-23T19:34:44Z
dc.date.available2025-03-23T19:34:44Z
dc.date.issued2024
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture. Implications for gastronomy Fish meat is a valuable food. Suitable for both home and restaurant consumption, delicious, aromatic, healthy, perishable, and suitable for various cooking methods. In addition, it is a product with high sales value. Large rainbow trout (over kilograms) grown in the Black Sea has a high yield of meat and is sold for $13-14 per kg on both the domestic and foreign markets. Although all frying methods are applicable to this fish. This study examined whether the products prepared in new generation auto cooker and sous vide cookers are preferred by the consumers. The main criteria for buying raw fish are firmness to the touch, structure of the eye, redness of the gills, etc. such factors. What is desired in the end product that comes from the the sea to plate is a fish meat that is visually appealing in color and texture and leaves a unique taste and aroma on the palate when consumed. From this point of view, it was found that the color, uniformity and sensory characteristics of large rainbow trout cooked with automatic cookers used in both domestic and industrial kitchens are better.
dc.description.sponsorshipSUYMERBIR (Su Urunleri Yetistiricileri Uretici Merkez Birligi, Ankara, Turkiye)
dc.description.sponsorshipThe work was supported by the SUYMERBIR (Su Urunleri Yetistiricileri Uretici Merkez Birligi, Ankara, Turkiye).
dc.identifier.doi10.1080/15428052.2024.2373767
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.scopus2-s2.0-85197529483
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1080/15428052.2024.2373767
dc.identifier.urihttps://hdl.handle.net/11486/5721
dc.identifier.wosWOS:001263287200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Culinary Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectRainbow trout
dc.subjectsous vide
dc.subjectdeep fry
dc.subjectlow fry
dc.subjectmulticooker
dc.subjectpressure
dc.titleEffects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss)
dc.typeArticle

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