Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking

Abstract

The aim of this study was to evaluate the effects of sous-vide cooking (SVC) treatment combined with sodium erythorbate (SE) and sodium tripolyphosphate (ST) on the lipid oxidation of Russian sturgeon meat during storage. SVC can effectively inhibit microbial spoilage during storage which also negatively influenced the peroxide values (POV) and conjugated diene values of Russian sturgeon meat. SE and ST showed high free radical scavenging rate and ferrous ion complexing ability respectively by the in vitro experiments, which were used to inhibit lipid oxidation. Results showed that SVC 60 ℃ treatment with the addition of ST (SVST) and SE (SVSE) can effectively slow down the lipid oxidation of Russian sturgeon meat with. The increasing of thiobarbituric acid reactive substances (TBARS), POV and conjugated diene values in SVST and SVSE groups were inhibited and the unsaturated fatty acid compositions were higher than control group. The addition of ST and SE can further improve the shelf stability of sturgeon meat with SVC treatment. This study contributes to the application of SVC technology in pre-made meat products.