Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison

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  • Niki Alexi
  • Dimitra Kogiannou, Hellenic Centre for Marine Research
  • ,
  • Ioanna Oikonomopoulou, Harokopio University
  • ,
  • Nick Kalogeropoulos, Harokopio University
  • ,
  • Derek V. Byrne
  • Kriton Grigorakis, Hellenic Centre for Marine Research

The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two important Mediterranean farmed fish species varying in their tissue fat content. These included, lean meagre and medium-fat gilthead seabream. The results indicated that culinary treatment effects on lipid quality differed among species, especially for frying. Frying created unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per species. The variable effects of culinary treatments on the lipid and sensory quality indicate that the choice of preparation method should be related to the fish species and its fat content.

Original languageEnglish
Article number125263
JournalFood Chemistry
Publication statusPublished - Dec 2019

    Research areas

  • Cholesterol (PubChem CID5997), Docosahexaenoic acid (PubChem CID445580), Eicosapentaenoic acid (PubChem CID446284), Fatty acids, Frying, Nutritional value, Oleic-acid (PubChem CID445639), Oven-cooking, Sensory quality, Squalene (PubChem CID638072), Steam-cooking, Sterols, β-Sitosterol (PubChem CID222284)

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