SavedAdd your journal

Journals / Gıda / 2021 / Cilt: 46 - Sayı: 6

QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS

FARKLI PİŞİRME MATERYALLERİ İÇİNDE PİŞİRİLEN İSKORPİT BALIĞI (Scorpaena porcus, Linnaeus 1758) ETİNİN KALİTESİ

Bengunur ÇORAPCI
Journal
Gıda
Pages
1415–1424
Publication Date
2021-10-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to investigate the effect of different cooking materials on some physical, nutritional, and sensory characteristics of black scorpionfish (Scorpaena porcus) meat.
📊
Key Findings & Data: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).
💡
Conclusion & Impact:On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:İskorpit balığı · amino asit · aliminyum folyo

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.

Özet

Bu çalışmanın amacı farklı pişirme materyallerinin iskorpit balığı eti üzerindeki bazı fiziksel, besinsel ve duyusal özelliklerine etkisini araştırmaktır. Bu amaçla iskorpit balığı filetoları üzeri açık pişirme (kontrol), fırın poşetinde pişirme (A), yağlı kâğıtta pişirme (B), alüminyum folyoda pişirme (C) şeklinde dört gruba ayrılmıştır. Bütün filetolar elektrikli fırında pişirilmiştir. Besin ve aminoasit kompozisyonu, su aktivitesi ve renk ölçümleri çiğ balığı da içeren tüm örneklerde gerçekleştirilmiştir. Pişirilen tüm örneklerde duyusal özellikler de değerlendirilmiştir. Çiğ ve pişmiş gruplar karşılaştırıldığında pişirme materyallerinin besin kompozisyonu ve aminoasit kompozisyonunu önemli ölçüde etkilediği bulunmuştur. Kontrol grubunun protein ve toplam aminoasit içeriği su kaybı nedeniyle diğer gruplardan yüksek bulunmuştur. Bununla birlikte, kontrol grubunun amino asit içeriği incelendiğinde aromatik amino asitlerin diğer gruplardan yüksek olduğu belirlenmiştir. Pişirme kaybı pişirme materyalinin çeşidine göre değişiklik göstermiştir. Duyusal analiz sonuçlarına göre yağlı kâğıtta pişirme metodunun bu balık için en çok tercih edilen yöntem olduğu söylenebilir.

🔖

Cite This Article

ÇORAPCI, B. (2021). QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS. Gıda, Cilt: 46 - Sayı: 6, 1415–1424. https://ajindex.com/articles/394708

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (3)

  1. Altug, T., Elmaci, Y. (2005). Sensory Evaluation in Foods. Izmir: Meta Publications, p. 105. AOAC. (1961). Officials Methods of Analysis. Association of Official Analytical Chemists. Washington. D.C. AOAC. (1980). Association of Official Analytical Chemists, 13th ed. Water Activity: 32.004-32.009. AOAC. (1984). Officials Methods of Analysis. Association of Official Analytical Chemists. Washington. D.C. Bainy, E.M., Bertan, L.C., Corazza, M.L., Lenzi, M.K. (2015). Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger. J Food Sci Technol. 52(8):5111–5119, doi: 10.1007/s13197-014-1604-3
  2. Barbanti, D., Pasquini, M. (2005). Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT-Food Sci Technol. 38(8):895–901, doi:10.1016/j.lwt.2004.08.017 Beluhan, S., Ranogajec, A. (2011). Chemical composition and non-volatile components of croatian wild edible mushrooms. Food Chem. 124(3):1076–1082, doi: 10.1016/j.foodchem.2010.07.081 Blackburn, S. (1968). Amino Acid Determination; Methods and Techniques. New York: M. Dekker. Bligh, E.G., Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Can J Biochem Phys, 37(8): 911–917. doi: 10.1139/o59-099 Cardinal, M., Cornet, J., Donnay-Moreno, C., Gouygou, J.P., Berge, J.P., Rocha, E., Soares, S., Escorcio, C., Borges, P., Valente, L.M.P. (2011). Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe. Food Control, 22(3-4):574-585, doi:10.1016/j.foodcont.2010.10.007 Cheung, L.K.Y., Tomita, H., Takemori, T. (2016). Mechanisms of docosahexaenoic and eicosapentaenoic acid loss from pacific saury and comparison of their retention rates after various cooking methods. Journal of Food Science. 81(8):1899-1907, doi:10.1111/1750-3841.13367 CIE, (1995). Industrial colour-difference evaluation. CIE Publication 116. Vienna, Austria: Central Bureau of the CIE. Dang, Y., Gao, X., Ma, F., Wu, X. (2015). Comparison of umami taste peptides in water-soluble extractions of jinhua and parma hams. LWT-Food Sci Technol. 60(2):1179-1186, doi:10.1016/j.lwt.2014.09.014 Falch, E., Overrien, I., Solberg, C., Slizyte, R. (2010). Composition and Calories. In: Nollet, L. M. L. – Toldrá, F. (Eds): Seafood and Seafood Product Analysis. Part III (Chapter 16), New York: CRC Press. pp 257-288.
  3. Friedman, M. (1996). Nutritional value