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

• Published in: Journal of the science of food and agriculture 2022-08, Vol.102 (11), p.4609-4619
• Main Authors: Shen, Shi‐Ke, Wu, Zheng‐Yang, Chen, Yue‐Wen, Dong, Xiu‐Ping, Liu, Fei‐Jian, Ding, Zhi‐Wen
• Format: Article
• Language: English
• Subjects: Aroma compounds; Cooking; Correlation analysis; Electron paramagnetic resonance; Electron spin; Electron spin resonance; Electronic noses; Fatty acids; Fillets; Flavor compounds; flavor profile; Flavors; Fluorescence; Fluorescence in situ hybridization; Fluorescence microscopy; Food quality; Free radicals; Gas chromatography; Heating; Ion migration; lipid oxidation; Lipid peroxidation; Lipids; Low temperature; low temperature vacuum heating (LTVH); Oxidation; Polyunsaturated fatty acids; Principal components analysis; Spectrometry; Spin resonance; Sturgeon; sturgeon fillets; Thiobarbituric acid; Vacuum
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.11819

BACKGROUND 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. RESULTS 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