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

ABSTRACT: 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 o

SUBMITTER: Yang L 

PROVIDER: S-EPMC10745649 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature