Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking
Yara Husein, Giulia Secci, Simone Mancini, Bruno Zanoni, Giuliana Parisi
Abstract
Ready-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at −18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, color, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1.
Topics & Concepts
Food scienceChemistrySea bassRaw materialTroutProximateRainbow troutFish <Actinopterygii>FisheryBiologyOrganic chemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides