Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (α and γ), astaxanthin and coenzyme Q₁₀ (CoQ₁₀) levels, as well as markers for oxidative status [peroxide value (PV), thiobarbituric acid reactive substances (TBARS), percentage of oxidized CoQ₁₀ on total CoQ₁₀ amount] were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TBARS level in raw sample (0.93 ± 0.16 μmol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 ± 0.10 to 0.69 ± 0.17 μmol/g. Moreover, all oven treatments preserved ω3 PUFA and tocopherol fractions and led to a significant increase of CoQ₁₀ availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ₁₀ oxidative status in fillets.

饮食中广泛食用大西洋鲑鱼。将鲑鱼片用于烹饪时，高温可能会促进脂质过氧化，从而降低产品的营养质量。为了这个目的，传统的（对流）的影响，并轻度（蒸汽和真空低温烹调法）烤箱烹调处理进行了评估上的鲑鱼的某些选定的抗氧化剂和氧化状态的水平。脂肪酸谱，生育酚（α和γ），虾青素和辅酶Q ₁₀（辅酶Q ₁₀）的水平，以及用于氧化状态[过氧化值（PV），硫代巴比妥酸反应物（TBARS），氧化的辅酶Q的比例标记₁₀上总共CoQ ₁₀数量]是在生的和煮熟的全鲑鱼片中确定的。结果，PV并未因所有处理而改变，而原始样品中的TBARS水平（0.93±0.16μmol/ g）显着高于所有煮熟样品中的TBARS水平，范围为0.43±0.10至0.69±0.17μmol/ g。 G。此外，所有烤箱处理均保留了ω3PUFA和生育酚馏分，并导致CoQ _10的利用率显着提高，而仅蒸汽烤箱可提高虾青素的利用率，同时降低鱼片中CoQ _10的氧化状态。