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Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating.
- Source :
-
International Journal of Food Properties . 2021, Vol. 24 Issue 1, p1061-1073. 13p. 2 Color Photographs, 1 Diagram, 3 Charts, 2 Graphs. - Publication Year :
- 2021
-
Abstract
- 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]
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 24
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 154363351
- Full Text :
- https://doi.org/10.1080/10942912.2021.1951290