Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

Abstract

BACKGROUND The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found that sous vide cooking (SVC) at 60 °C increased the protein and lipid oxidation. The addition of antioxidant substances reduced the acceptance of the product. The effect of combination SVC and ultrasound pretreatment was therefore investigated. RESULTS Results showed that SVC at 50 °C combined with ultrasound effectively restrained the growth of total viable counts (TVC) in samples. Meanwhile, the main dominant genera changed from Pseudomonas to Carnobacterium and the number of microbial species decreased. The odor profile of Russian sturgeon meat was more stable and the lipoxygenase (LOX) activity decreased more rapidly after treating with SVC and ultrasound. Importantly, more stable protein aggregates were formed in samples treated by SVC 50 °C together with ultrasound pretreatment, so the protein and lipid oxidation were slowed during storage. Higher springiness values were obtained and the color of sturgeon meat was lighter under these conditions. CONCLUSION The combination of SVC 50 °C and ultrasound pretreatment effectively inhibited the microbial growth of Russian sturgeon meat at lower oxidation levels. These findings theoretically support the preservation and development of sturgeon meat, and the application of SVC technology. © 2022 Society of Chemical Industry.

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

“…Previous research indicated that the enzymatic hydrolysis of lipids was significantly promoted by increases in water activity in food models [42]. A similar reduction in lipoxygenase activity in fresh Russian sturgeon (Acipenser gueldenstaedti) steak was observed during chilled storage at 4 °C [43]. In contrast, the lipoxygenase activity of grass carp (Ctenopharyngodon idella) that was pre-treated with 0.3% chlorogenic acid showed notable increases during short-term preservation at 4 °C, and then showed a downward trend after 8 days [44].…”

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

“…It is also stated that the compounds detected by TBARS analysis are very reactive and the TBARS value may be determined lower since the compounds they form by interacting with different compounds such as amino acids and proteins in meat are not determined as a result of the analysis (Özyürek, 2021). Yuan et al (2023) found that the TBARS values of Russian sturgeon meat cooked with the sous vide technique increased depending on storage. 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.…”