LAUSR

BACKGROUND Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been proved to be a good way to maintain food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation. RESULTS The study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. A total of 13 fatty acids were detected, of which the polyunsaturated fatty acids contents was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), which was manifested in the increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm-1 , 1080 cm-1 and 1655 cm-1 were reduced, while 1068 cm-1 and 1125 cm-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with the increase of heating temperature. The principal component analysis of electronic nose cannot effectively separate all groups, however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indexes and characteristic flavor substances showed that each treatment group was located in different quadrants and had great differentiation. CONCLUSION Overall, the results supported the view that LTVH was a healthier way of cooking. This article is protected by copyright. All rights reserved.