Innovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye

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dc.contributor.authorKocatepe, Demet
dc.contributor.authorSengor, Gulgun Fatma Unal
dc.contributor.authorTuran, Hulya
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKostekli, Bayram
dc.date.accessioned2026-04-25T14:19:57Z
dc.date.available2026-04-25T14:19:57Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractThe nutritional effects of innovative cooking compared to traditional cooking methods on large trout were determined. The groups consisted of large trout cooked by conventional (deep frying, low frying, stir-frying) and innovative (sous-vide, high pressure, and low pressure) methods. Cooking increased total polyunsaturated fatty acid content (up to 46.32 %) and energy value (up to 234.66 kcal/100 g). Total omega-3 fatty acid content increased significantly in cooked samples, particularly in the sous-vide group (2734.55 mg/100 g), where eicosapentaenoic acid +docosahexaenoic acid content also peaked (1775.06 mg/100 g). Among the cooking methods, deep frying resulted in the lowest cholesterol level (233.67 mg/100 g), compared to raw fish (253.77 mg/100 g). Mineral content remained within safe consumption limits across all treatments. Both deep frying and high-pressure cooking enhanced the amino acid profile, increasing the essential to non-essential amino acid ratio to 1.05. Selenium (Se) content also rose notably in the deep-fried group, from 0.25 mg/kg (raw) to 0.35 mg/kg. These results suggest that innovative cooking techniques-particularly sous-vide and highpressure cooking-not only maintain but can enhance the nutritional value of large rainbow trout, especially with respect to omega-3, eicosapentaenoic acid, and docosahexaenoic acid contents, supporting their suitability for health-conscious consumption.
dc.description.sponsorshipSUYMERBIR (Central Union of Aquaculture Producers, Ankara, Turkiye)
dc.description.sponsorshipThe authors gratefully acknowledge the financial support provided by SUYMERBIR (Central Union of Aquaculture Producers, Ankara, Turkiye) .
dc.identifier.doi10.1016/j.jfca.2025.108273
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.orcid0000-0001-8815-3172
dc.identifier.orcid0000-0002-2944-1032
dc.identifier.orcid0000-0002-9234-1907
dc.identifier.orcid0000-0003-4279-6257
dc.identifier.scopus2-s2.0-105015352621
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2025.108273
dc.identifier.urihttps://hdl.handle.net/11486/8276
dc.identifier.volume148
dc.identifier.wosWOS:001582319800002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260420
dc.subjectFatty acids
dc.subjectCholesterol
dc.subjectAmino acids
dc.subjectMinerals
dc.subjectTraditional cooking
dc.subjectInnovative cooking
dc.titleInnovative versus traditional cooking methods: Impacts on the nutritional profile of large rainbow trout (Oncorhynchus mykiss) cultured in the Black Sea, Türkiye
dc.typeArticle

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