Low‐temperature steaming improves eating quality of whitefish
Kexin Wang, Xiaoyu Lin, Wenyu Zhao, Xinru Fan, Wanying Yu, Zhuang Ma, Chenxu Yu, Xiuping Dong
Abstract
In this study, effects of different steaming conditions (temperature-time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60°C (3-20 min) 80°C (1-12 min) and 100°C (1-6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition. It was observed that the color changes of fish meat, especially the brightness L* were strongly correlated to the relative extraction rate (RER) of myofibrillar proteins (MFPs), which could be considered as a marker for the doneness of the cooked whitefish. Our results indicated that during the steaming process, the water holding capacity of the fish continued to decline, and the cooking loss continued to increase. However, a sudden jump in cooking loss occurred when the fish sample became overcooked. To minimize cooking loss, a good control of the doneness hence is needed to avoid overcooking. Moreover, results of this study demonstrated that low-temperature steaming could better maintain the springiness and cohesiveness of the fish as the myofibrillar proteins experienced less sudden swelling and shrinkage. Hence, low temperature steaming should be the preferred method for whitefish processing to minimize the negative impact on fish sensory qualities.