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Low-temperature steaming improves eating quality of whitefish
Kexin Wang1, Xiaoyu Lin1, Wenyu Zhao1
1National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Journal of Texture Studies
|June 8, 2020
Summary
Low-temperature steaming best preserves whitefish quality. This method minimizes cooking loss and maintains desirable texture by preventing overcooking and excessive myofibrillar protein changes.
Area of Science:
- Food Science
- Aquatic Product Processing
- Sensory Analysis
Background:
- Optimizing cooking conditions is crucial for maintaining fish quality.
- Steaming parameters significantly impact the textural and chemical properties of whitefish (Coregonus peled).
Purpose of the Study:
- To investigate the effects of various steaming temperatures and times on whitefish quality.
- To identify optimal steaming conditions for enhanced product development and sensory attributes.
Main Methods:
- Whitefish samples were steamed under three conditions: 60°C (3-20 min), 80°C (1-12 min), and 100°C (1-6 min).
- Quality characteristics analyzed included textural properties, cooking loss, color change, water holding capacity (WHC), and protein content.
- Relative extraction rate (RER) of myofibrillar proteins (MFPs) was correlated with color changes (L*) as a doneness indicator.
Main Results:
- Steaming conditions significantly affected all measured quality characteristics.
- Water holding capacity decreased and cooking loss increased with steaming time, with a sharp increase upon overcooking.
- Low-temperature steaming (60°C) better maintained fish springiness and cohesiveness due to reduced myofibrillar protein swelling and shrinkage.
Conclusions:
- Myofibrillar protein RER can serve as a marker for whitefish doneness.
- Controlling steaming to avoid overcooking is essential for minimizing cooking loss.
- Low-temperature steaming is recommended for processing whitefish to preserve sensory qualities.
