Water holding capacity and microstructure of sturgeon (<i>Acipenser gueldenstaedti</i>) fillets as affected by low temperature vacuum heating

Wei, Jian‐ling; Chen, Yuewen; Dong, Xiuping; He, Fan-yu; Shi, Yixuan; Chai, Ting-ting

doi:10.1080/10942912.2021.1951290

Cited by 3 publications

(3 citation statements)

References 39 publications

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“…LTVH fillets had higher AGEs concentration than TC fillets, which may be associated with the higher water loss in the TC group treated at 100 °C. And our previous study (Wei et al ., 2021) had reported that the water content decreased significantly in TC fillets. As Li et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Wei

Chai

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment.

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Section: Resultsmentioning

confidence: 99%

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Wei

Chai

et al. 2022

Int J of Food Sci Tech

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“…The amide A band, which corresponds to the stretching vibrations of hydroxyl O-H and amino N-H bonds, exhibited a shift in frequency from 3290 cm −1 to 3286 cm −1 in the sous-vide treatment group, which indicated a change in hydrogen bonding during the heating process. The absorption peak at 1656 cm −1 corresponds to the stretching vibrations of C=O bonds in the amide I band, which play a crucial role in the formation of secondary structures in myogenic fibers [9]. The intensity of this absorption peak in the amide I band (1655 cm −1 ) was significantly reduced in the spectrum of tilapia fillets treated by conventional high-temperature cooking.…”

Section: Variations In Ftir Spectra Of Tilapia Fillets Subjected To D...mentioning

confidence: 98%

“…The temperature during cooking is crucial for both safety and quality. In a recent study conducted by Wei et al [9], it was discovered that sturgeon fillets treated with boiling water at 60 • C for 15 min under vacuum conditions exhibited the most intact structure when observed via optical microscopy. In addition, the study revealed that the cooking loss of sturgeon treated at 100 • C was significantly higher (33.12% ± 0.46%) than that of sous-vide-treated samples.…”

Section: Introductionmentioning

confidence: 99%

Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets

Yang,

Li,

Xie

et al. 2023

Molecules

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To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.

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Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

et al. 2023

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Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle’s proteins modification which can have implication on oxidative and sensory meat characteristics. Consumers’ necessity for minimally processed foods has paved a successful way to unprecedented exploration into various novel non-thermal food processing techniques. Processing of meat can have serious implications on its nutritional profile and digestibility of meat proteins in the digestive system. A plethora of food processing techniques can potentially induce alterations in the protein structure, palatability, bioavailability and digestibility via various phenomena predominantly denaturation and Maillard reaction. Apart from these, sensory attributes such as color, crispness, hardness, and total acceptance get adversely affected during various thermal treatments in meat. A major incentive in the adoption of non-thermal food processing is its energy efficiency. Considering this, several non-thermal processing techniques have been developed for evading the effects of conventional thermal treatments on food materials with respect to Maillard reactions, color changes, and off-flavor development. Few significant non-thermal processing techniques, such as microwave heating, comminution, and enzyme addition can positively affect protein digestibility as well as enhance the value of the final product. Furthermore, ultrasound, irradiation, high-pressure processing, and pulsed electric fields are other pivotal non-thermal food processing technologies in meat and meat-related products. The present review examines how different thermal and non-thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect meat proteins, chemical composition, oxidation, and sensory profile.

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Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

Cited by 3 publications

References 39 publications

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

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