Abstract
In order to estimate the effects of vacuum (Vacuum boiling (VB), Vacuum steaming (VS)) or sous-vide cooking (SV) methods on the quality of largemouth bass compared with traditional cooking methods (Boiling (BT), Steaming (ST)), the pH, cooking loss, color and texture indicator were used to evaluate physicochemical changes. The thiobarbituric acid (TBA) was used to analyze lipid oxidation. The low-field nuclear magnetic resonance (LF-NMR) was used to explore the water migration and distribution. The scanning electron microscopy (SEM) was used to observe the microstructure. Raman spectroscopy was carried out to determine the structural changes. The results showed that the VS and SV samples had desired quality, showing more stable protein secondary structure and lower lipid oxidation. In addition, the VS and SV samples had more regular and smooth myofibril bundles compared with other cooked samples. Thus, the VS and SV cooking methods could be used to better maintain the quality of fillets.
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