EFFECTS OF COOKING METHODS ON PHYSICAL PROPERTIES AND SENSORY EVALUATION OF RAINBOW TROUT FILLETS (ONCORHYNCHUS MYKISS)

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JAFARPOUR SEYYED ALI; RAZMI MOHAMAD; KAVOUSI HAMI

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2015 | Volume:4 | Issue:1 Page(s): 19-31

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Title

EFFECTS OF COOKING METHODS ON PHYSICAL PROPERTIES AND SENSORY EVALUATION OF RAINBOW TROUT FILLETS (ONCORHYNCHUS MYKISS)

Author(s)

JAFARPOUR SEYYED ALI | RAZMI MOHAMAD | KAVOUSI HAMI | Issue Writer Certificate

Keywords

RAINBOW TROUT FILLETQ2

COOKING LOSS TEXTUREQ2

COLORQ2

SENSORY EVALUATIONQ2

Abstract

The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and COLOR based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120oC for 5 and 10 minutes, deep frying of the flour coated fillet at 180oC for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least COLOR changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the SENSORY EVALUATION, fillet fried for 5 minute was found as a preferred cooking method.

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APA: Copy

JAFARPOUR, SEYYED ALI, RAZMI, MOHAMAD, & KAVOUSI, HAMI. (2015). EFFECTS OF COOKING METHODS ON PHYSICAL PROPERTIES AND SENSORY EVALUATION OF RAINBOW TROUT FILLETS (ONCORHYNCHUS MYKISS). JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(1), 19-31. SID. https://sid.ir/paper/246891/en

Vancouver: Copy

JAFARPOUR SEYYED ALI, RAZMI MOHAMAD, KAVOUSI HAMI. EFFECTS OF COOKING METHODS ON PHYSICAL PROPERTIES AND SENSORY EVALUATION OF RAINBOW TROUT FILLETS (ONCORHYNCHUS MYKISS). JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2015;4(1):19-31. Available from: https://sid.ir/paper/246891/en

IEEE: Copy

SEYYED ALI JAFARPOUR, MOHAMAD RAZMI, and HAMI KAVOUSI, “EFFECTS OF COOKING METHODS ON PHYSICAL PROPERTIES AND SENSORY EVALUATION OF RAINBOW TROUT FILLETS (ONCORHYNCHUS MYKISS),” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 1, pp. 19–31, 2015, [Online]. Available: https://sid.ir/paper/246891/en

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