« Previous Abstract"Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions"    Next AbstractEffects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax) »

Food Res Int

Title:		"Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass"
Author(s):		Nieva-Echevarria B; Manzanos MJ; Goicoechea E; Guillen MD;
Address:		"Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n degrees 7, 01006 Vitoria-Gasteiz, Spain. Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n degrees 7, 01006 Vitoria-Gasteiz, Spain. Electronic address: mariadolores.guillen@ehu.eus"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170619
Issue:		Pt 1
Page Number:		630 - 640
DOI:		10.1016/j.foodres.2017.06.043
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques provoked changes due to hydrolytic or oxidation processes detectable by (1)H NMR on sea bass lipids. The lipid profile of main and minor lipidic components was maintained after cooking. However, study by SPME-GC/MS evidenced that steaming and sous-vide cooking modified the volatile profile of sea bass meat, especially in farmed specimens. The compounds generated came from the occurrence, to a very small extent, of lipid and protein degradation. By contrast, boiling scarcely modified the initial characteristics of raw sea bass. Thus, from a sensory point of view and considering the odour-active compounds generated, steaming and sous-vide cooking provoked more noticeable changes than boiling, especially in farmed sea bass meat"
Keywords:		"Animals Bass/*metabolism Cooking/*methods Gas Chromatography-Mass Spectrometry Hydrolysis Lipid Metabolism/*physiology Magnetic Resonance Spectroscopy Oxidation-Reduction Steam Volatile Organic Compounds/analysis (E, E)-2, 4-Heptadienal (PubChem CID: 528332;"
Notes:		"MedlineNieva-Echevarria, Barbara Manzanos, Maria J Goicoechea, Encarnacion Guillen, Maria D eng Research Support, Non-U.S. Gov't Canada 2017/08/09 Food Res Int. 2017 Sep; 99(Pt 1):630-640. doi: 10.1016/j.foodres.2017.06.043. Epub 2017 Jun 19"