Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods.

ABSTRACT:

Introduction

In recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing.

Methods

Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets.

Results and discussion

The results showed that the steamed samples (SS) had the lowest cooking loss and fat co

SUBMITTER: Xiong T 

PROVIDER: S-EPMC10361837 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature