Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison

Niki Alexi; Dimitra Kogiannou; Ioanna Oikonomopoulou; Nick Kalogeropoulos; Derek V Byrne; Kriton Grigorakis

doi:10.1016/j.foodchem.2019.125263

Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison

Food Chem. 2019 Dec 15:301:125263. doi: 10.1016/j.foodchem.2019.125263. Epub 2019 Jul 26.

Authors

Niki Alexi¹, Dimitra Kogiannou², Ioanna Oikonomopoulou³, Nick Kalogeropoulos⁴, Derek V Byrne⁵, Kriton Grigorakis⁶

Affiliations

¹ Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece; Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark. Electronic address: niki.alexi@food.au.dk.
² Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece. Electronic address: dkogiannou@hcmr.gr.
³ Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece.
⁴ Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece. Electronic address: nickal@hua.gr.
⁵ Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark. Electronic address: derekv.byrne@food.au.dk.
⁶ Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece. Electronic address: kgrigo@hcmr.gr.

PMID: 31377622
DOI: 10.1016/j.foodchem.2019.125263

Abstract

The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two important Mediterranean farmed fish species varying in their tissue fat content. These included, lean meagre and medium-fat gilthead seabream. The results indicated that culinary treatment effects on lipid quality differed among species, especially for frying. Frying created unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per species. The variable effects of culinary treatments on the lipid and sensory quality indicate that the choice of preparation method should be related to the fish species and its fat content.

Keywords: Cholesterol (PubChem CID5997); Docosahexaenoic acid (PubChem CID445580); Eicosapentaenoic acid (PubChem CID446284); Fatty acids; Frying; Nutritional value; Oleic-acid (PubChem CID445639); Oven-cooking; Sensory quality; Squalene (PubChem CID638072); Steam-cooking; Sterols; β-Sitosterol (PubChem CID222284).

Publication types

Comparative Study

MeSH terms

Animals
Aquaculture*
Cooking
Lipids / analysis*
Sea Bream*
Seafood / analysis*
Species Specificity
Taste*

Substances

Lipids