A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

The aim of the study was to compare effects microwave and sous-vide cooking on chemical composition, including fatty acid colour, microbial eating quality fillets produced from wild-living pikeperch. Skinned were (SV)-cooked at 65 °C for 40 min. or cooked in a oven (M) 539 W 3 Generally, decreased moisture increased protein contents SV M, fat content SV. Cooking lightness yellowness while decreasing redness fillets, but there no differences between M. showed significantly higher loss than M samples. samples similarly high sensory quality, although more effective total viable bacteria counts reduction. Similar proportions concentrations noted suggesting that both methods preserved well acids pikeperch meat tissue.