Effect of low-temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets.

Wen-Qiang CaiJian-Ling WeiYue-Wen ChenXiu-Ping DongJing-Na ZhangFan BaiLi-Li ZhengYu-Gang Shi

Published in: Journal of the science of food and agriculture (2020)

Vacuum and low-temperature treated sturgeon fillets can be served as a good alternative. This treatment caused slight tissue damage and less proteolysis and lipid oxidation, which is beneficial for the quality of aquatic products.

Keyphrases

risk assessment
oxidative stress
hydrogen peroxide
fatty acid
combination therapy