Kocatepe, DemetSengor, Gulgun Fatma UnalTuran, HulyaCorapci, BengunurAltan, Can OkanKostekli, Bayram2026-04-252026-04-2520250889-15751096-0481https://doi.org/10.1016/j.jfca.2025.108273https://hdl.handle.net/11486/8276The 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.eninfo:eu-repo/semantics/closedAccessFatty acidsCholesterolAmino acidsMineralsTraditional cookingInnovative cookingArticle14810.1016/j.jfca.2025.1082732-s2.0-105015352621Q1WOS:001582319800002Q20000-0001-8815-31720000-0002-2944-10320000-0002-9234-19070000-0003-4279-6257