Physico-Chemical Composition and Influence of Some Heat Treatments on Fish-Reference-Cited by-同舟云学术

Physico-Chemical Composition and Influence of Some Heat Treatments on Fish

Published:2024-06-01 Issue:1 Volume:24 Page:15-18
ISSN:2286-2455
Container-title:The Scientific Bulletin of Electrical Engineering Faculty
language:en
Short-container-title:

Author:

Mastan Oana Andreea¹,Damian Aurel¹,Coroian Aurelia¹,Longodor Adina¹,Maris Stefania²,Mesaros Diana³

Affiliation:

1. University of Agricultural Sciences and Veterinary Medicine , Calea Manastur nr. 3-5 Cluj-Napoca , Romania

2. Universitat de Lleida , UDL Av Rovira Roure, 191 , Lleida , Spain

3. Control Systems Engineering Department , University of Oradea , Str. Universitătii nr. 1 , Oradea , Romania

Abstract

Abstract Fish is a food that has a complex chemical composition with high nutritional value and that is given by the content of protein, lipids, mineral salts and vitamins. It is a very perishable product and failure to comply with food safety conditions can lead to risks to the health of the consumer. The use of heat treatments leads to the formation of compounds that can become toxic to the body. The heat treatments used were boiling, roasting and baking in the oven. These processes bring improvements to the sensory characteristics of the fish. Following the interpretation of the data we can state that roasting is the preferred method of most participants in the tasting of products. The physico-chemical composition and the influence of some heat treatments on the sensory characteristics of the fish were determined.

Publisher

Walter de Gruyter GmbH

Link

https://www.sciendo.com/pdf/10.2478/sbeef-2024-0003

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