Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Abstract

BACKGROUND: 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.RESULTS: 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 −1 , 1080 cm −1 and 1655 cm −1 were reduced, whereas peaks at 1068 cm −1 and 1125 cm −1 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. CONCLUSION: Overall, the results of the present study support the view that LTVH is a healthier way of cooking.

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

“…The volatile flavor substances of Russian sturgeon meat were differentiated using an electronic nose (E-nose) (PEN 3, Win Muster Airsense Analytics Inc., Schwerin, Germany) as described by Shen et al 14 Sturgeon fillets (5.0 g) were placed into a 50 mL glass flask and equilibrated at 20 °C for 30 min. And then the gas from the headspace was injected into the sensor array at a constant flow rate of 200 mL min −1 .…”

Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms

“…TBARS is often used to measure the degree of lipid oxidation 48 . Lipid oxidation may produce potential catalysts for forming ROS, resulting in further deterioration of food.…”

“…TBARS is often used to measure the degree of lipid oxidation. 48 Lipid oxidation may produce potential catalysts for forming ROS, resulting in further deterioration of food. TBARS contents in all samples gradually increased and reached a maximum at 168 h (Table 1).…”