Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics
Pengcheng Zhou, Qiufeng Feng, Xianqing Yang, Ruichang Gao, Yujin Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Haiyan Wang, Feng Xiao, Xin Yang, Gao Xin, Yuanhui Zhao
Abstract
Summary The effect of sous vide (SV) pretreatment on the physicochemical (texture, water holding capacity (WHC) and protein modifications) and sensory (appearance, odour, flavour and overall acceptability) properties of sturgeon fish burgers cooked by four common methods (steaming, baking, microwaving and frying) were investigated. The texture analysis results showed that SV combined with transglutaminase could make the structure of cooked fish burgers denser and increase the springiness (ranging from 3.60 to 4.97 mm) and chewiness (ranging from 4.50 to 9.57 N), especially in microwave‐cooked samples. In terms of sensory quality, on the one hand, SV could effectively inhibit off‐flavours from oxidation and prevents evaporative losses of flavour volatiles (nitrogen oxides, organic sulphur and aromatic compounds) during cooking. On the other hand, the overall acceptability of microwave‐cooked sample pretreated with SV was higher than that of other cooking methods, especially compared with steaming ( P < 0.05). The above results indicate that it is feasible to obtain common cooked fish burgers with improved physicochemical and good sensory properties using SV pretreatment.