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Summary: This study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment. [ABSTRACT FROM AUTHOR]

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<.05). Furthermore, microstructure by paraffin section and shear force results also indicated LTVH70-30 (LTVH method; 70°C, 30 min) shown the most similar to TC fillets, the less firm and less juicy. Oppositely, LTVH60-15/30 (LTVH method, 60°C, 15/30 min) showed the best tenderness/juiciness among all fillets. Therefore, the LTVH method is agood alternative to the TC for fish processing in the catering industry, with tenderness/juiciness gains. [ABSTRACT FROM AUTHOR]

• Ultrasound increased free amino acids and nucleotides contents in the semi-dried fish. • Heat treatment would promote the production of volatile substances. • Na+ and K+ played an important role in flavor characteristics of semi-dried fish. • Partial substitution of KCl for NaCl could improve the flavor. • Coordination treatment was beneficial to improve the flavor. This study investigated the flavor characteristics of semi-dried yellow croaker made by KCl instead of partial NaCl combined with ultrasound treatment before and after low temperature vacuum heating. The electronic tongue, electronic nose, free amino acids, 5′-nucleotides, and gas chromatography-ion mobility spectrometry were employed. Electronic nose and electronic tongue results showed that different treatment groups had different sensitive signals to smell and taste. The odor and taste of each group were mainly affected by Na+ and K+. The difference between the groups becomes larger after thermal treatment. Ultrasound and thermal treatment both changed the content of taste components. In addition, each group contained 54 volatile flavor compounds. Among them, the combined treatment method gave semi-dried large yellow croaker pleasant flavor characteristics. Besides, it also improved the content of flavor substances. In conclusion, the semi-dried yellow croaker under sodium-reduced conditions showed better performance in flavor characteristics. [ABSTRACT FROM AUTHOR]