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.

摘要

本研究旨在研究低温真空加热 (LTVH；与传统的热方法 - TC - 100°C 沸水) 对鲟鱼片的含水量/分布、微观结构和嫩度的影响。虽然所有的鱼片都做得很好，但那些在较低温度/时间加热的鱼片表现出较高的水分含量（P< .05）。此外，石蜡切片的微观结构和剪切力结果也表明 LTVH70-30（LTVH 方法；70°C，30 分钟）与 TC 鱼片最相似，硬度较低，汁液较少。相反，LTVH60-15/30（LTVH 方法，60°C，15/30 分钟）在所有鱼片中表现出最好的嫩度/多汁度。因此，LTVH 方法是餐饮业鱼类加工中 TC 的良好替代方法，具有嫩度/多汁性增益。