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. 2022 Aug 30;102(11):4609-4619. doi: 10.1002/jsfa.11819. Epub 2022 Mar 8.
Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation.
The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm , 1080 cm and 1655 cm were reduced, whereas peaks at 1068 cm and 1125 cm displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation.
Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.
鲟鱼是世界上最珍贵的鱼类资源之一。低温真空加热（LTVH）已被证实是保持食品质量的一种很好的方法。然而，缺乏深入研究评估 LTVH 对脂质氧化和风味形成的影响。
本研究比较了 LTVH 和传统烹饪对鲟鱼片脂质氧化和风味的影响。总共检测到 13 种脂肪酸，其中多不饱和脂肪酸含量最高（P<0.05）。LTVH 阻止了共轭二烯和硫代巴比妥酸反应物（P<0.05）的形成，这表现为自由基的电子自旋共振信号强度增加。拉曼在 970 cm、1080 cm 和 1655 cm 处的脂质特征峰强度降低，而在 1068 cm 和 1125 cm 处的峰则呈现相反的趋势。共焦荧光显微镜显示，随着加热温度的升高，脂质颗粒减少，分布更加均匀。电子鼻的主成分分析不能有效地分离所有组；然而，气相色谱-离子迁移谱表明，在 LTVH 过程中挥发性风味化合物相对稳定。对所有上述脂质氧化指数和特征风味物质的相关分析表明，每个处理组都位于不同的象限，表现出很大的差异。
总体而言，本研究结果支持 LTVH 是一种更健康的烹饪方式的观点。 © 2022 化学工业协会。
