ArticleFrontiers in nutrition2023
Insights into nutrition, flavor and edible quality changes of golden pomfret (
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 26 citations in OpenAlex.
- Comprehensive Characterization of Volatile Flavor Compounds inFoods (Basel, Switzerland) · 2026Article
- Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time.Animal bioscience · 2025Article
- Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles.Food chemistry: X · 2025Article
- Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.Food chemistry: X · 2024Article
- GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 2 institutions in 1 country.
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Abstract
Introduction: In recent years, Asia has seen an increase in demand for golden pomfret ( Methods: Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. Results and Discussion: The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.
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