Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)

Miriam  Ramos; Rolys   Bustillos; Salomón Ruiz; Tarsila  Tuesta; Reynaldo  Silva-Paz; Oscar Jordán-Suárez

doi:10.17268/sci.agropecu.2023.022

Authors

Miriam Ramos Universidad Nacional Agraria La Molina
Rolys Bustillos Universidad Nacional Hermilio Valdizán
Salomón Ruiz Universidad Nacional Hermilio Valdizán
Tarsila Tuesta Universidad Nacional de Ingeniería
Reynaldo Silva-Paz Universidad Peruana Unión
Oscar Jordán-Suárez Universidad Le Cordon Bleu

DOI:

https://doi.org/10.17268/sci.agropecu.2023.022

Keywords:

rainbow trout, cooking, frying, microwave, fatty acids, sensory

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.

References

AOAC. (2007). Official Methods of Analysis of AOAC international (W. Horwitz & G. Latimer, Eds.; 18th ed.). AOAC International.

Asadi, M., Kenari, A., & Esmaeili, M. (2021). Restricted- protein feeding strategy decreased the protein consumption without impairing growth performance, flesh quality and non-specific immune parameters in rainbow trout (Oncorhynchus mykiss). Aquaculture, 531. https://doi.org/10.1016/j.aquaculture.2020.735946

Asghari, L., Zeynali, F., & Sahari, M. A. (2013). Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals. Journal of Applied Ichthyology, 29(4), 847–853. https://doi.org/10.1111/jai.12212

Ayvaz, Z., Çakır, F., Gündüz, H., et al. (2017). The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1528. https://doi.org/10.24925/turjaf.v5i12.1528-1535.1446

Baylan, M., Ozcan, B. D., Kucukgulmez, A., et al. (2016). Effects of cooking methods on electrophoretic patterns of rainbow trout. Italian Journal of Animal Science, 10(3), 175–177. https://doi.org/10.4081/ijas.2011.e33

Bécue-Bertaut, M., & Lê, S. (2011). Analysis Of Multilingual Labeled Sorting Tasks: Application To A Cross-Cultural Study In Wine Industry. Journal of Sensory Studies, 26(5), 299–310. https://doi.org/10.1111/j.1745-459X.2011.00345.x

Cano-Estrada, A., Castañeda-Ovando, A., Ramírez-Godinez, J., et al. (2018). Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation, 42(8), 1–9. https://doi.org/10.1111/jfpp.13674

Castro-González, M. I., & Carrillo-Domínguez, S. (2015). Impacto de seis técnicas de cocción sobre la composición de ácidos grasos en marlín (Makaira nigricans) y merluza (Merluccius productus). Nutricion Hospitalaria, 32(3), 1289–1299. https://doi.org/10.3305/nh.2015.32.3.9258

Colihueque, N., Parraguez, M., Estay, F. J., et al. (2011). Skin color characterization in rainbow trout by use of computer-based image analysis. North American Journal of Aquaculture, 73(3), 249–258. https://doi.org/10.1080/15222055.2011.581578

Cropotova, J., Mozuraityte, R., Standal, I. B., et al. (2019). Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control, 104, 1–8. https://doi.org/10.1016/j.foodcont.2019.04.016

Crouse, C. C., Davidson, J. W., Good, C. M., et al. (2018). Growth and fillet quality attributes of five genetic strains of rainbow trout (Oncorhynchus mykiss) reared in a partial water reuse system and harvested at different sizes. Aquaculture Research, 49(4), 1672–1681. https://doi.org/10.1111/are.13623

Diaz-Villanueva, J., & Robotham, H. (2015). Comparación de dos métodos de sacrificio en trucha arcoiris (Oncorhynchus mykiss). Latin American Journal of Aquatic Research, 43(2), 287–294. https://doi.org/10.3856/vol43-issue2-fulltext-3

D’Souza, N., Skonberg, D. I., Stone, D. A. J., et al. (2006). Effect of soybean metal-based diets on the product quality of rainbow trout fillets. Journal of Food Science, 71(4), S337–S342. https://doi.org/10.1111/j.1750-3841.2006.00018.x

Elzoghby, A. O., Elgohary, M. M., & Kamel, N. M. (2015). Implications of Protein- and Peptide-Based Nanoparticles as Potential Vehicles for Anticancer Drugs. In Advances in Protein Chemistry and Structural Biology (1st ed., Vol. 98). Elsevier Inc. https://doi.org/10.1016/bs.apcsb.2014.12.002

Eslava, P. (2009). Estimación del rendimiento y valor nutricional del Besote Joturus pichardi Poey , 1860 (Pisces : Mugilidae). Rev. MZV Córdoba, 14(1), 1576–1586.

FAO. (2022). El estado mundial de la pesca y la acuicultura 2022. In El estado mundial de la pesca y la acuicultura 2022. FAO. https://doi.org/10.4060/cc0461es

Feng, Q., Jiang, S., Feng, X., et al. (2020). Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak. Food Science & Nutrition, 8(4), 1957–1967. https://doi.org/10.1002/fsn3.1483

Flaskerud, K., Bukowski, M., Golovko, M., et al. (2017). Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). Food Science and Nutrition, 5(6), 1195–1204. https://doi.org/10.1002/fsn3.512

Fondo Nacional de Desarrollo Pesquero [FONDEPES]. (2004). Manual de cultivo de trucha arco iris en jaulas.p.57

García-Macías, J. A., Núñez González, F. A., Renteria Monterrubio, A. L., et al. (2006). Carcass and meat quality of three rainbow Oncorhynchus mykiss (Walbaum), varieties. Hidrobiologica, 16(1), 11–22.

Głuchowski, A., Czarniecka-Skubina, E., Wasiak-Zys, G., et al. (2019). Effect of various cooking methods on technological and sensory quality of atlantic salmon (Salmo salar). In Foods (Vol. 8, Issue 8). https://doi.org/10.3390/foods8080323

INACAL. (2005). NTP ISO 2917: Carne y Productos Cárnicos. Medición de pH.

INACAL. (2015). NTP 201.032:1982: Carne y Productos cárnicos. Determinación del contenido de nitrógeno amoniacal.

INACAL. (2019a). Análisis Sensorial - Directrices para la utilización de escalas de respuestas cuantitativas. NTP ISO 4121:2008 (Revisada el 2019).

INACAL. (2019b). Trucha fresca, refrigerada. requisitos y definiciones.

ISO. (2014). ISO 12966: Part 1. Guidelines on modern gas chromatography of fatty acid methyl esters.

ISO. (2015). ISO 12966: Part 4. Determination by capillary gas chromatography.

ISO. (2017). ISO 12966: Part 2. Preparation of methyl esters of fatty acids.

Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., et al. (2016). Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss). International Journal of Food Properties, 19(11), 2471–2480. https://doi.org/10.1080/10942912.2015.1039028

Le Dien, S., & Pagès, J. (2003). Hierarchical multiple factor analysis: Application to the comparison of sensory profiles. Food Quality and Preference, 14(5–6), 397–403. https://doi.org/10.1016/S0950-3293(03)00027-2

Lombardo, Y. B., & Chicco, A. G. (2006). Effects of dietary polyunsaturated n-3 fatty acids on dyslipidemia and insulin resistance in rodents and humans. A review. Journal of Nutritional Biochemistry, 17(1), 1–13. https://doi.org/10.1016/j.jnutbio.2005.08.002

Lupette, J., & Benning, C. (2020). Human health benefits of very-long-chain polyunsaturated fatty acids from microalgae. Biochimie, 178, 15–25. https://doi.org/10.1016/j.biochi.2020.04.022

Ministerio de la Producción. (2022). Anuario Estadístico Pesquero y Acuícola. www.produce.gob.pe

Moussaoui, K. A., & Varela, P. (2010). Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference, 21(8), 1088–1099. https://doi.org/10.1016/j.foodqual.2010.09.005

Neff, M. R., Bhavsar, S. P., Braekevelt, E., et al. (2014). Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry, 164, 544–550. https://doi.org/10.1016/j.foodchem.2014.04.104

Oliveira e Silva, R., do Carmo Rouxinol, M. I. F., & da Silva Coutinho Patarata, L. A. (2020). The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life. Journal of Sensory Studies, 35(3). https://doi.org/10.1111/joss.12565

Ortega-Heras, M., Villarroel, E., Mateos, S., et al. (2020). Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability. CYTA - Journal of Food, 18(1), 122–131. https://doi.org/10.1080/19476337.2019.1709558

Pio Ávila, B., Cardozo, L. O., Alves, G. D., et al. (2019). Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies. Journal of Food Science, 84(12), 3707–3716. https://doi.org/10.1111/1750-3841.14845

Schneedorferová, I., Tomčala, A., & Valterová, I. (2015). Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues. Food Chemistry, 176, 205–211. https://doi.org/10.1016/j.foodchem.2014.12.058

Ṣengör, G. F. Ü., Alakavuk, D. Ü., & Tosun, Ṣ. Yasemin. (2014). Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar). Journal of Aquatic Food Product Technology, 22, 160–167.

Shi, H., Zhang, M., & Yang, C. (2019). Effect of low-temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis). Journal of Food Process Engineering, 42(4), 1–8. https://doi.org/10.1111/jfpe.13050

Sunoj, S., Igathinathane, C., Saliendra, N., et al. (2018). Color calibration of digital images for agriculture and other applications. ISPRS Journal of Photogrammetry and Remote Sensing, 146(September), 221–234. https://doi.org/10.1016/j.isprsjprs.2018.09.015

Tárrega, A. (2022). Introducción al uso de métodos rápidos de evaluación sensorial. In F. Pérez & M. Salvador (Eds.), Análisis sensorial de alimentos y respuesta del consumidor (pp. 285–288). Editorial Acribia S.A.

Uiuiu, P., Cocan, D., Constantinescu, R., et al. (2020). Water quality parameters Wich influence rainbow trout (Oncorhynchas mykiss) welfare in classic systems. Scientific Papers-Series D-Animal Science, 63(1), 509–515.

Voyer, L. E., & Alvarado, C. (2019). Reacción de Maillard: Efectos patogénicos. Medicina, 2(79), 137–143.

Wainwright, R. E., & Lampert, D. (2007). Current and Future Frying Issues. In Deep Frying: Chemistry, Nutrition, and Practical Applications: Second Edition (Second Edi, Issue 1). AOCS Press. https://doi.org/10.1016/B978-1-893997-92-9.50030-X

Weber, J., Bochi, V. C., Ribeiro, C. P., et al. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106(1), 140–146. https://doi.org/10.1016/j.foodchem.2007.05.052

Yu, X., Llave, Y., Fukuoka, M., et al. (2014). Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation. Journal of Food Engineering, 129, 12–20. https://doi.org/10.1016/j.jfoodeng.2013.12.030

Zárate, I., Sánchez, C., Palomino, H., et al. (2018). Caracterización de la crianza de trucha arcoíris (Oncorhynchus mykiss) en la provincia de Chincheros, Apurímac, Perú. Revista de Investigaciones Veterinarias Del Perú, 29(4), 1310. https://doi.org/10.15381/rivep.v29i4.15196

Zhang, X., Zhang, M., & Adhikari, B. (2020). Recent developments in frying technologies applied to fresh foods. Trends in Food Science and Technology, 98 (December 2019), 68–81. https://doi.org/10.1016/j.tifs.2020.02.007