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Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
Author(s)
Ramos Ramírez, Miriam E.
Universidad Nacional Agraria La Molina
Bustillos, Rolys
Universidad Nacional Hermilio Valdizán
Santolalla, Salomón
Universidad Nacional Hermilio Valdizán
Tuesta, Tarsila
National University of Engineering
Jordán, Oscar Benjamin
Universidad Le Cordon Bleu
Date Issued
10 de julio de 2023
Type
Article
Publisher
Universidad Nacional de Trujillo
Volume
14
Issue
2
Series/Report No.
Scientia Agropecuaria
Contained in
Scientia Agropecuaria
Start Page
247
End Page
257
ISSN
2077-9917
Abstract
This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes.