Effects of sous-vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti).

The combination of SVC 50°C and ultrasound pretreatment effectively inhibited the microbial growth of Russian sturgeon meat at lower oxidation levels. These findings can theoretically support the preservation and development of sturgeon meat, as well as the application of SVC technology. This article is protected by copyright. All rights reserved.