Abstract
Russian sturgeon meat is a highly perishable food product due to the microbial spoilage. Sous-vide cooking (SVC) at 40 °C, 50 °C and 60 °C with short-term time was applied to sturgeon fillets for the extension of shelf-life and the effect was investigated during storage at 4 °C. Results showed that SVC at 60 °C could effectively inhibit the growth of Aeromonas and Pseudomonas in samples. However, lipid oxidation and protein oxidation and degradation were aggravated with the myosin light chain (MLC), myosin heavy chain (MHC) and sulfhydryl content reduced after the treatment. Proteomics indicated that differentially expressed proteins were mainly involved in cellular component (CC) and biological process (BP). In this experiment, SVC were useful to preserve meat products, and the problem of protein oxidation should be further explored.
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