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The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

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Show simple item record Redfern, Shane Dermiki, Maria Fox, Shelley Lordan, Ronan Shiels, Katie Saha, Sushanta Kumar Tsoupras, Alexandros Zabetakis, Ioannis 2021-02-24T08:52:50Z 2021-02-24T08:52:50Z 2021
dc.description peer-reviewed en_US
dc.description.abstract Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its PL. PL were extracted from brined and un-brined sous-vide preparations in 52 ◦C, 65 ◦C, and 80 ◦C, while their antithrombotic cardio-protective properties were assessed in human platelets and their fatty acid (FA) content was evaluated by LC-MS. Sensory tests were performed using napping followed by check-all-that apply (CATA). Mild temperatures (52 ◦C, 65 ◦C) did not affect the inhibitory effect of PL from brined and un-brined salmon, against human platelet aggregation induced by platelet-activating factor (PAF), thrombin, adenosine diphosphate (ADP) or collagen. In higher temperatures used for pasteurization (80 ◦C), a reduction of antithrombotic properties was observed in PL from both un-brined and brined salmon samples. This reduction was accompanied by a decrease of their n3 eicosapentaenoic acid (EPA) and overall polyunsaturated FA (PUFA) content, but only in the PL of the un-brined salmon preparations. Thus, changes in the fatty acid content of PL of all sous vide salmon preparations, and especially of specific PUFA, seem to be associated with the observed changes in their antithrombotic potency. Changes in the content of the n-3 docosapentaenoic acid (DPA), a precursor of EPA and docosahexaenoic acid (DHA), seem to be associated with differences observed in the antithrombotic potency of PL from different sous vide salmon preparations. Taste attributes were not affected by the conditions of sous-vide preparations, whereas slight textural differences were observed in samples treated at 65 ◦C and 80 ◦C. These outcomes, if combined with the observed low values of the n-6/n-3 PUFA ratio in PL of all sous-vide preparations, further suggest a beneficial role for such a mild cooking procedure for preserving the antithrombotic and cardio-protective properties of salmon without affecting its sensory characteristics. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Food Research International;139, 109976
dc.subject sous-vide en_US
dc.subject polar lipids en_US
dc.subject PAF en_US
dc.subject platelets en_US
dc.subject thrombin en_US
dc.subject collagen en_US
dc.subject ADP en_US
dc.subject sensory en_US
dc.title The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1016/j.foodres.2020.109976
dc.contributor.sponsor EI en_US
dc.relation.projectid IP2019-0789-Y en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US

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