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Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics |
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| Authors: | Pengcheng Zhou Qiufeng Feng Xianqing Yang Ruichang Gao Yujin Li Fan Bai Jinlin Wang Xiaodong Zhou Haiyan Wang Feng Xiao Xin Yang Xin Gao Yuanhui Zhao |
| Affiliation: | 1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), Investigation (equal), Methodology (equal), Software (equal), Validation (equal), Writing - original draft (equal), Writing - review & editing (equal);2. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Software (equal), Writing - original draft (equal);3. South China Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510641 China Contribution: Data curation (equal), Investigation (equal), Methodology (equal);4. School of Food and Bioengineering, Jiangsu University, Zhenjiang, 212013 China;5. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China Contribution: Software (equal), Writing - original draft (equal);6. Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China Contribution: Data curation (equal), Validation (equal);7. Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China Contribution: Resources (equal), Supervision (equal);8. Hisense (Shandong) Refrigerator Co., Ltd, Qingdao, 266100 China Contribution: Resources (equal);9. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China Contribution: Software (equal), Visualization (equal);10. Wudi Xinyi Food Co., Ltd, Binzhou, 251900 China Contribution: Supervision (equal);11. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China |
| Abstract: | The effect of sous vide (SV) pretreatment on the physicochemical (texture, water holding capacity (WHC) and protein modifications) and sensory (appearance, odour, flavour and overall acceptability) properties of sturgeon fish burgers cooked by four common methods (steaming, baking, microwaving and frying) were investigated. The texture analysis results showed that SV combined with transglutaminase could make the structure of cooked fish burgers denser and increase the springiness (ranging from 3.60 to 4.97 mm) and chewiness (ranging from 4.50 to 9.57 N), especially in microwave-cooked samples. In terms of sensory quality, on the one hand, SV could effectively inhibit off-flavours from oxidation and prevents evaporative losses of flavour volatiles (nitrogen oxides, organic sulphur and aromatic compounds) during cooking. On the other hand, the overall acceptability of microwave-cooked sample pretreated with SV was higher than that of other cooking methods, especially compared with steaming (P < 0.05). The above results indicate that it is feasible to obtain common cooked fish burgers with improved physicochemical and good sensory properties using SV pretreatment. |
| Keywords: | Acceptability cooking fish burger physicochemical properties sensory analysis sous vide |