Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets

Abstract

BACKGROUNDSturgeon is popular for its nutritious value and its taste. However, sturgeon fillets are traditionally heated in 100 °C boiling water, resulting in unfavorable taste and with a negative effect on the quality. This study considered the effect of combinations of vacuum and low‐temperature treatments (LTVH groups) on sturgeon fillets compared with the traditional heat treatment (TC groups).RESULTSThe results show that the LTVH groups had lower cooking‐loss rates. All LTVH fillets were changed to a white color, and appeared ‘done’, as did the TC fillets. The LTVH and TC methods gave rise to significant differences in texture: the springiness of the LTVH groups decreased with heating time, and decreased rapidly in the TC groups (P < 0.05); hardness and chewiness increased with time and temperature in the LTVH groups, but decreased in the TC groups. More compact and denser gaps were observed in LTVH70 groups and TC groups. Less protein and lipid oxidation was evident in LTVH groups, including more myofibril protein solubility; there was less protein aggregation, fewer thiobarbituric acid reactive substance, and Schiff base.CONCLUSIONVacuum and low‐temperature treated sturgeon fillets can be served as a good alternative. This treatment caused slight tissue damage and less proteolysis and lipid oxidation, which is beneficial for the quality of aquatic products.

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

“…The thermal treatment of sturgeon fillets was prepared by a self‐built laboratory equipment according to our previous study (Cai et al ., 2020). And the groups were performed in Table 1.…”

“…The extraction of myofibrillar protein was performed according to the method of Cai et al . (2020) and the content of protein and glucose in vitro model were prepared as Li et al . (2018)’s study, as well as the experimental design were shown in Table 1.…”

“…During thermal processing, temperatures and time reductions are commonly utilised to interfere in the generation of AGEs. As reported in our previous study (Cai et al ., 2020), the low temperature vacuum heating (LTVH) technique was an accessible thermal approach for lowering the oxidation of lipid and protein in sturgeon fillets, as opposed to the traditional thermal process with boiling water at 100 °C (TC). However, the effect of the LTVH technique on the production of AGEs in sturgeon fillets is unknown yet.…”

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

“…Our previous study showed that the LTVH method can reduce the oxidation of protein and lipid in fillets, compared to those observed in the context of traditional domestic cooking (100°C boiling water) . [13] Additionally, the LTVH fillets had agreat shelf life after 7 days storage, performing abetter storage quality than the control groups thermal treatment at 100°C boiling water . [14] However, there is still limited data available on the water-holding capacity and tenderness of sturgeon fillets after processing via different heating time/ temperature combinations.…”

“…Myofibrillar proteins are the most abundant proteins in the sturgeon (Acipenser gueldenstaedti) fillets, constituting approximately 50-55% of the total protein content . [13] Therefore, changes in the myofibrillar proteins during thermal treatment play an important role in the alteration of the characteristics of sturgeon fillets. In daily life, we usually judge the readiness of cooked fillets based on their visual appearance and color.…”