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

Autor:	Shi‐Ke Shen, Zheng‐Yang Wu, Yue‐Wen Chen, Xiu‐Ping Dong, Fei‐Jian Liu, Zhi‐Wen Ding
Rok vydání:	2022
Předmět:	Heating Nutrition and Dietetics Vacuum Fatty Acids Temperature Animals Agronomy and Crop Science Gas Chromatography-Mass Spectrometry Food Science Biotechnology
Zdroj:	Journal of the science of food and agricultureREFERENCES. 102(11)
ISSN:	1097-0010
Popis:	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.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 cmOverall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9278829af6792e38ec5b01a9ddba498e https://pubmed.ncbi.nlm.nih.gov/35174491 Zobrazit plný text záznamu Plný text