School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
J Sci Food Agric. 2020 Sep;100(12):4583-4591. doi: 10.1002/jsfa.10517. Epub 2020 Jun 9.
Sturgeon 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).
The 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.
Vacuum 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.
鲟鱼因其营养价值和口感而广受欢迎。然而，传统上鲟鱼片是在 100°C 的沸水中加热，这会导致口感不佳，并对质量产生负面影响。本研究考虑了真空和低温处理（LTVH 组）与传统热处理（TC 组）相结合对鲟鱼片的影响。
结果表明，LTVH 组的烹饪损失率较低。所有 LTVH 鱼片都变成了白色，看起来“熟了”，TC 鱼片也是如此。LTVH 和 TC 方法在质地方面存在显著差异：LTVH 组的弹性随着加热时间的增加而降低，在 TC 组中则迅速降低（P<0.05）；LTVH 组的硬度和咀嚼性随时间和温度的增加而增加，但在 TC 组中则减少。LTVH70 组和 TC 组的间隙更加紧密和致密。LTVH 组的蛋白质和脂质氧化程度较低，包括肌原纤维蛋白溶解度增加；蛋白质聚集较少，硫代巴比妥酸反应物质和 Schiff 碱较少。
真空和低温处理的鲟鱼片可以作为一种很好的替代品。这种处理方法造成的组织损伤轻微，蛋白水解和脂质氧化程度较低，有利于水产品的质量。
