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

Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics sous-vide cooked salmon in vitro cardio-protective properties its PL. PL were extracted from brined un-brined preparations 52 °C, 65 80 while their antithrombotic assessed human platelets fatty acid (FA) content evaluated by LC-MS. Sensory tests performed using napping followed check-all-that apply (CATA). Mild temperatures (52 °C) did not affect inhibitory effect salmon, against platelet aggregation induced platelet-activating factor (PAF), thrombin, adenosine diphosphate (ADP) or collagen. In higher used for pasteurization (80 °C), a reduction observed both samples. This accompanied decrease n3 eicosapentaenoic (EPA) overall polyunsaturated FA (PUFA) content, but only preparations. Thus, changes all sous vide preparations, especially specific PUFA, seem be associated with potency. Changes n-3 docosapentaenoic (DPA), precursor EPA docosahexaenoic (DHA), differences potency different Taste attributes affected conditions whereas slight textural samples treated at °C °C. These outcomes, if combined low values n-6/n-3 PUFA ratio further suggest beneficial role such mild cooking procedure preserving without affecting characteristics.