Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 24; p. 8075
• Main Authors: Yang, Luqian, Li, Zhaoyong, Xie, Tianxiang, Feng, Jun, Xu, Xinxing, Zhao, Yuanhui, Gao, Xin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13-12-2023
• Subjects: Animals; Chromatography; Connective tissue; Cooking; Cooking - methods; flavor; Lipids; Microscopy; Oxidation; Proteins; quality change; Scientific imaging; sous-vide cooking technique; Sturgeon; Temperature; Tilapia; China; flavor; quality change; tilapia; sous-vide cooking technique
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28248075

To investigate the effects of traditional high-temperature cooking and
cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking,
-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the
-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The
cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol.
treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.