QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS
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Date
2021
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info:eu-repo/semantics/openAccess
Abstract
This study aimed to investigate the effect of different cooking materials on some physical, nutritional, and sensory characteristics of black scorpionfish (Scorpaena porcus) meat. To achieve this aim, scorpion fish fillets were divided into four groups as open-roasted (control), oven bag cooked (Group A), baking paper wrapped (Group B) and aluminum foil wrapped (Group C). All fillets were cooked in an electrical oven. The nutritional and amino acid composition, water activity and color measurements were carried out in all samples including raw fish. Sensorial properties of all cooked samples were also evaluated. On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition. The protein and total amino acid contents of the Control group were higher than that of the other groups due to water loss. It was also determined that the aromatic amino acid content of the control group was higher than the other groups. The cooking losses varied according to the type of cooking material. The method of cooking in the baking paper can be said to be the most preferable method for this fish according to the sensory analysis results.
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Keywords
Biyoloji, Balıkçılık, Gıda Bilimi ve Teknolojisi
Journal or Series
GIDA
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Volume
46
Issue
6
