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.
Russian sturgeon (Acipenser gueldenstaedtii) is one of the oldest fish in evolutionary adaptation, which is famous for its caviar and meat (Li et al., 2017). In recent years, sturgeon aquaculture develops rapidly, especially in China, sturgeon production accounts for 85% of the global production (Chen et al., 2020). Notably, most researchers focus on caviar, ignoring the meat which accounts for 40% of the fish weight. Sturgeon meat is particularly noted for high protein content and enrichment of essential amino acids and polyunsaturated fatty acids (Wang et al., 2019). In order to improve the utilization rate of meat and retain the original nutrient value for some time, it is necessary to find suitable processing methods. Salting is a widely accepted method to provide the extension of the shelf life and maintain or improve the food quality (Jiang, Jia, et al., 2019). The salt concentration and time can affect the solubility and deterioration of muscle protein, influencing the structure of intracellular and extracellular matrix to change the physical properties such as yield, water-holding capacity (WHC), and appearance (Barat
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