Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method- TC - 100 degrees 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 degrees C, 30 min) shown the most similar to TC fillets, the less firm and less juicy. Oppositely, LTVH60-15/30 (LTVH method, 60 degrees 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.

Automated summary

The study found that low-temperature vacuum heating has a significant impact on water content, microstructure, and tenderness of sturgeon fillets, with the LTVH60-15/30 method showing the best tenderness and juiciness.