Effects of ISous-Vide/I on Quality, Structure and Flavor Characteristics of Tilapia Fillets

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 24
• Main Authors: Yang, Luqian, Li, Zhaoyong, Xie, Tianxiang, Feng, Jun, Xu, Xinxing, Zhao, Yuanhui, Gao, Xin
• Format: Journal Article
• Language: English
• Published: MDPI AG 01-12-2023
• Subjects: Analysis; Denaturation; Proteins; Sulfides; China
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28248075

To investigate the effects of traditional high-temperature cooking and sous-vide 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, sous-vide-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 sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide 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. Sous-vide 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.