Comparison of Nutritional Composition and Flavor of Sturgeon Meat (Acipenser sturio Linnaeus) Treated by Different Cooking Methods
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Abstract:
To explore the effect of cooking methods on protein nutrition and flavor ingredients of sturgeon meat (Acipenser sturio Linnaeus), the meat from artificial breeding sturgeon was taken as raw material, the effects of steaming and frying on the contents of basic nutrients, amino acids, protein, flavor compounds, amino acid index (AAS, EAAI) and protein efficiency ratio (PER) of sturgeon meat were compared. The results indicated that steaming and frying reduced the water content of raw sturgeon meat by 56.41% and 43.73%, respectively; steaming and frying decreased the fat content (in dry matter) of sturgeon meat by 19.78% and 17.47%, respectively; steaming and frying increased the dry ash content of sturgeon meat by 25.80% and 20.85%, respectively; the dry protein content in both steamed and fried sturgeon meat were increased by 10.37% and 26.27%, respectively. The amino acid index and PER of sturgeon meat were higher than those of the steamed. Compared with the raw sturgeon meat, the essential amino acid content, amino acid index and PER of sturgeon meat were increased by frying, and higher than those of the steamed group. Solid phase microextraction and gas chromatography-mass spectrometry assays identified27, 28 and 27 volatile flavor compounds from raw, steamed and fried sturgeon meat, respectively. The flavor compounds are aldehydes, hydrocarbons, alcohols and others. In brief, the protein nutritional value and flavor ingredient content of sturgeon meat can be increased by frying and steaming.
