@article{article_1301590, title={Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support}, journal={The Trout Journal of Atatürk University}, volume={1}, pages={22–33}, year={2023}, author={Yavaş, Rabia Nur and Alak, Gonca and Atamanalp, Muhammed}, keywords={Sağlıklı beslenme, FTIR, DSC, protein bozulması, balık, fileto}, abstract={The fact that the cooked food is healthy is possible by monitoring some parameters before and after cooking process. Protein denaturation is one of the most important physico-chemical changes that occur during food heat processing. The aim of this study is to understand the protein denaturation of rainbow trout (Oncorhynchus mykiss) fillets which cooked at most commonly used in time and temperature. For this purpose, pH, area shrinkage, cooking loss, color, TBARS, TVB-N, TPA, DSC and FTIR analyzes were performed in raw and cooked samples.
Differences among the groups were statistically significant(p<0.05) except pH. The results showed that the cooking loss and area shrinkage, protein denaturation parameters(both TVB-N and thermal stability studies) were best in low temperature - short time applications. Although denaturation was observed in all groups depending on time/ temperature, it was determined that protein denaturation was rapidly occurring at high temperatures and protein collection became more pronounced.}, number={1}, publisher={Atatürk Üniversitesi}