Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Wei, Jianling; Chen, Yuewen; Dong, Xiuping; He, Fanyu; Shi, Yugang; Chai, Tingting
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 1061
• Page End: 1073
• Publication Date: 2021-01-01
• Subjects: Heating processing -- Moisture distribution -- Low-field nuclear magnetic resonance -- Proton density images -- tenderness; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2021.1951290
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content ( P < .05). Furthermore, microstructure by paraffin section and shear force results also indicated LTVH70-30 (LTVH method; 70°C, 30 min) shown the most similar to TC fillets, the less firm and less juicy. Oppositely, LTVH60-15/30 (LTVH method, 60°C, 15/30 min) showed the best tenderness/juiciness among all fillets. Therefore, the LTVH method is agood alternative to the TC for fish processing in the catering industry, with tenderness/juiciness gains. Graphical abstract of sturgeon fillets by low temperature vacuum heating GA: uf0001