Influence of Oven Bag Cooking on Quality Traits and Mineral Composition of Bonito and Sea Bream

Adem Savaş; Burcunur Demir Savaş

doi:10.24925/turjaf.v14i8.2178-2185.8951

Authors

Adem Savaş Giresun University, Hazelnut Specialisation Coordination Office, Prof. Ahmet Taner Kışlalı Street, 28200, Giresun, Türkiye https://orcid.org/0000-0002-4365-1482
Burcunur Demir Savaş Independent Researcher, Department of Food Engineering, Faculty of Agriculture, 28200, Giresun, Türkiye https://orcid.org/0000-0001-5025-7304

DOI:

https://doi.org/10.24925/turjaf.v14i8.2178-2185.8951

Keywords:

Fish, Bonito, Sea bream, Minerals, Color

Abstract

Herein, the impact of oven bag usage on various quality parameters and minerals present in cooked fish sea bream and bonito were examined. The study revealed a substantial impact of fish variety on moisture and a* values, while no significant influence was observed on cooking loss, L*, and b* values. The cooking process exerted a statistical significance on cooking loss, L*, a*, and b* values. The findings indicate that the use of oven bags leads to significant increases in Mg and K mineral levels. Regarding mineral content, the range of bonito fish was found to vary between 0.52-1681.05 mg/kg, and that of sea bream fish between 0.37-1540.34 mg/kg. In general, the major minerals were determined as K>Na>Mg. In addition, principal component analysis was applied to evaluate the differences between the samples. These findings may support the development of healthier cooking recommendations and encourage practices that preserve the nutritional quality of fish in daily consumption.

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