Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics

Zhou, Pengcheng; Feng, Qiufeng; Yang, Xianqing; Gao, Ruichang; Li, Yujin; Bai, Fan; Wang, Jinlin; Zhou, Xiaodong; Wang, Haiyan; Xiao, Feng; Yang, Xin; Gao, Xin; Zhao, Yuanhui

doi:10.1111/ijfs.14938

Cited by 7 publications

(6 citation statements)

References 38 publications

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“…In China and other Asian countries, steaming and boiling are the most common home cooking methods of oysters, and commercial sterilization is used in the industrial production of canned oysters (18). In addition, sous vide (SV) treatment is an emerging method of low-temperature and long-time heating in a thermostable vacuum bag, which reduces moisture loss and oxidation of asparagus spears (19), beef (20), and fish burgers (21). However, there is little information about the profiles of CML and CEL in the thermally processed oyster.…”

Section: Introductionmentioning

confidence: 99%

Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods

2022

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Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a* and b* value (p < 0.05), and negatively correlated with moisture content and L* value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters.

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Section: Introductionmentioning

confidence: 99%

Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods

2022

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“…Karki et al (2023) reported that the sensory evaluation scores of tilapia samples cooked with sous vide were lower in the herb supplemented group than in the control group at the beginning of storage. It appeared to significantly improve the texture and overall acceptability of sous vide-treated fish burgers, but had no effect on color or odor (Zhou et al, 2021).…”

Section: Sensory Evaluation Resultsmentioning

confidence: 93%

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

Maskan,

Oğuzhan Yıldız

2024

Journal of Agricultural Production

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This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) at the end of storage. As the cooking temperature increased, the pH values of the meatball samples also increased. According to the sensory evaluation results, the meatballs cooked with the sous vide technique received higher scores than the control group, and the most preferred cooking temperature and time was determined to be 60ºC for 20 minutes.

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“…Applying sous vide pretreatment to cooking sturgeon burgers resulted in improved sensory and physico-chemical properties [43]. These authors confirmed that sous vide can effectively inhibit off-flavors from oxidation and prevent evaporative losses of flavor volatiles (aromatic compounds, nitrogen oxides and organic sulfur) while cooking [43].…”

Section: Sturgeon Meat or Fleshmentioning

confidence: 81%

Eating Sturgeon: An Endangered Delicacy

et al. 2023

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Since ancient times, sturgeon species have been valued for their rich nutritional qualities, which are crucial for human health today. They are linked with gastronomic delicacy and offer economic benefits, especially for the caviar industry. Today aquaculture produces more farmed and hybrid species due to rapidly declining wild sturgeon populations. Sturgeon diversification through processing can yield fingerlings, stocking material, meat or caviar. Because of its variety, sturgeon flesh includes highly digestible proteins, lipids, vitamins and minerals. Consuming sturgeon provides essential fatty acids that play important oxidative and anti-inflammatory roles in human cells. The purpose of this study is to examine the sustainability and economic value of eating sturgeon worldwide, the technology applied in food processing, and the challenges that food quality and authenticity, nutritional content and health effects pose. The issue of counterfeiting high-quality sturgeon products by dishonest means has to be adequately addressed. Digital tools to guarantee authenticity and transparency in the sturgeon value chain should be considered in the future.

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Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics

Abstract: The effect of sous vide pretreatment on the physicochemical and sensory properties of sturgeon fish burgers cooked by four common methods.

Cited by 7 publications

References 38 publications

Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods

Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods

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

Eating Sturgeon: An Endangered Delicacy

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