The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products DOI Creative Commons

Adrian Măzărel,

Raluca-Ștefania Rădoi-Encea,

Vasile Pădureanu

и другие.

Applied Sciences, Год журнала: 2025, Номер 15(8), С. 4417 - 4417

Опубликована: Апрель 17, 2025

The present study aims to characterize five fish-based catering dishes, cooked by sous vide, convection and microwaves in terms of their biochemical content, microbial load, sensory analysis. product using had the highest levels MUFAs, PUFAs, SFAs lowest vitamin PP, riboflavin, niacin. vide maintained retinol, tocopherol, Microwaves triggered greatest decrease content. All microbiological indicators exhibited below acceptable limits, except for level fungi product. Shelf life was estimated at 5 days immediately refrigerated 50 frozen. most appreciated from standpoint, which falls under fine dining, one served immediately. dish, microwaved those refrigerated/frozen after cooking were undervalued.

Язык: Английский

The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products DOI Creative Commons

Adrian Măzărel,

Raluca-Ștefania Rădoi-Encea,

Vasile Pădureanu

и другие.

Applied Sciences, Год журнала: 2025, Номер 15(8), С. 4417 - 4417

Опубликована: Апрель 17, 2025

The present study aims to characterize five fish-based catering dishes, cooked by sous vide, convection and microwaves in terms of their biochemical content, microbial load, sensory analysis. product using had the highest levels MUFAs, PUFAs, SFAs lowest vitamin PP, riboflavin, niacin. vide maintained retinol, tocopherol, Microwaves triggered greatest decrease content. All microbiological indicators exhibited below acceptable limits, except for level fungi product. Shelf life was estimated at 5 days immediately refrigerated 50 frozen. most appreciated from standpoint, which falls under fine dining, one served immediately. dish, microwaved those refrigerated/frozen after cooking were undervalued.

Язык: Английский

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