Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets

Abstract

To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

“…Karki et al (2023) stated that the TBARS values of tilapia fish cooked with the sous vide technique were within acceptable consumption limits until the end of storage. Yang et al (2023) reported that the TBA value of tilapia fillets processed using the sous-vide method (0.47 ± 0.06 mg MDA/kg) was significantly lower compared to the control group (0.69 ± 0.03 mg MDA/kg) (p<0.05). They observed that the sous-vide cooking method has the capacity to effectively inhibit the lipid oxidation process in meat.…”