Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)
Steam cooking is a popular way of preparing fish and the end temperature plays a key role in the quality of the cooked fish. In this study, the lipid and protein oxidation, and the related changes in volatile compounds and in vitro digestibility of large-mouth bass ( Micropterus salmoides ) steam...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-core-temperature-on-the-oxidation-of-lipids-and-proteins-during-steam-cooking,125836,0,2.html |
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| author | Keyu Wang Yulong Bao Hongxu Yang Yong Wang Dongpo Chen Joe M. Regenstein Peng Zhou |
| author_facet | Keyu Wang Yulong Bao Hongxu Yang Yong Wang Dongpo Chen Joe M. Regenstein Peng Zhou |
| author_sort | Keyu Wang |
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| description | Steam cooking is a popular way of preparing fish and the end temperature plays a key role in the quality of the cooked fish. In this study, the lipid and protein oxidation, and the related changes in volatile compounds and in vitro digestibility of large-mouth bass ( Micropterus salmoides ) steam cooked to a core temperature of 45℃, 55℃, 65℃, 75℃, and 85℃ were investigated. Steaming caused a significant increase in the peroxide value (PV) and the thiobarbituric acid-reactive substances (TBARS) value, accompanied by the decreased proportion of unsaturated fatty acids like oleic acid and linoleic acid, which was related to the lipid oxidation and the increase in volatile aldehydes as indicated by the partial least squares analysis. The protein oxidation can be reflected by the significant decrease of total thiol groups, combined with the aggregation as shown in SDS-PAGE and the increase in particle size at pre-digestive phase. And the aggregation of proteins further caused the decreased digestibility of fish meat at the gastric phase, especially when the core temperature was above 75℃. Furthermore, steaming significantly decreased the aerobic count, and no coliform or generic E. coli was detected in steamed samples. Thus the core temperature of 65-75℃ was recommended for the consideration of food oxidation and microbial safety. |
| format | Article |
| id | doaj-art-b31c6936ec984980bcdbfc97542b1267 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b31c6936ec984980bcdbfc97542b12672025-02-02T06:32:15ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-08-0170330131210.31883/pjfns/125836125836Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)Keyu Wang0Yulong Bao1Hongxu Yang2Yong Wang3Dongpo Chen4Joe M. Regenstein5Peng Zhou6State Key Laboratory of Food Science and Technology, Jiangnan University, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, ChinaFood Research and Development, Hangzhou Robam Appliances Co., Ltd., ChinaFood Research and Development, Hangzhou Robam Appliances Co., Ltd., ChinaDepartment of Food Science, Cornell University, American SamoaState Key Laboratory of Food Science and Technology, Jiangnan University, ChinaSteam cooking is a popular way of preparing fish and the end temperature plays a key role in the quality of the cooked fish. In this study, the lipid and protein oxidation, and the related changes in volatile compounds and in vitro digestibility of large-mouth bass ( Micropterus salmoides ) steam cooked to a core temperature of 45℃, 55℃, 65℃, 75℃, and 85℃ were investigated. Steaming caused a significant increase in the peroxide value (PV) and the thiobarbituric acid-reactive substances (TBARS) value, accompanied by the decreased proportion of unsaturated fatty acids like oleic acid and linoleic acid, which was related to the lipid oxidation and the increase in volatile aldehydes as indicated by the partial least squares analysis. The protein oxidation can be reflected by the significant decrease of total thiol groups, combined with the aggregation as shown in SDS-PAGE and the increase in particle size at pre-digestive phase. And the aggregation of proteins further caused the decreased digestibility of fish meat at the gastric phase, especially when the core temperature was above 75℃. Furthermore, steaming significantly decreased the aerobic count, and no coliform or generic E. coli was detected in steamed samples. Thus the core temperature of 65-75℃ was recommended for the consideration of food oxidation and microbial safety.http://www.journalssystem.com/pjfns/Effect-of-core-temperature-on-the-oxidation-of-lipids-and-proteins-during-steam-cooking,125836,0,2.htmllarge-mouth basssteam cookinglipid oxidationprotein oxidationvolatile compoundsin vitro digestibility |
| spellingShingle | Keyu Wang Yulong Bao Hongxu Yang Yong Wang Dongpo Chen Joe M. Regenstein Peng Zhou Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) Polish Journal of Food and Nutrition Sciences large-mouth bass steam cooking lipid oxidation protein oxidation volatile compounds in vitro digestibility |
| title | Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) |
| title_full | Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) |
| title_fullStr | Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) |
| title_full_unstemmed | Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) |
| title_short | Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) |
| title_sort | effect of core temperature on the oxidation of lipids and proteins during steam cooking of large mouth bass micropterus salmoides |
| topic | large-mouth bass steam cooking lipid oxidation protein oxidation volatile compounds in vitro digestibility |
| url | http://www.journalssystem.com/pjfns/Effect-of-core-temperature-on-the-oxidation-of-lipids-and-proteins-during-steam-cooking,125836,0,2.html |
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