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

This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method- TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lo...

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Bibliographic Details
Published in:International journal of food properties 2021-01, Vol.24 (1), p.1061-1073
Main Authors: Wei, Jianling, Chen, Yuewen, Dong, Xiuping, He, Fanyu, Shi, Yugang, Chai, Tingting
Format: Article
Language:English
Subjects:
Heating processing
Low-field nuclear magnetic resonance
Moisture distribution
Proton density images
tenderness
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Summary:This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method- TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2021.1951290