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

文献类型： 外文期刊

第一作者： Zhou, Pengcheng

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

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关键词： Acceptability; cooking; fish burger; physicochemical properties; sensory analysis; sous vide

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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页码：

收录情况： SCI

摘要： 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.

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