Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures
The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burge...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.923433/full |
| _version_ | 1811238252676382720 |
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| author | Jieyu Li Linfan Shi Linfan Shi Linfan Shi Linfan Shi Zhongyang Ren Zhongyang Ren Zhongyang Ren Zhongyang Ren Wuyin Weng Wuyin Weng Wuyin Weng Wuyin Weng |
| author_facet | Jieyu Li Linfan Shi Linfan Shi Linfan Shi Linfan Shi Zhongyang Ren Zhongyang Ren Zhongyang Ren Zhongyang Ren Wuyin Weng Wuyin Weng Wuyin Weng Wuyin Weng |
| author_sort | Jieyu Li |
| collection | DOAJ |
| description | The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burgers baked at 160°C was significantly higher than that at other baking temperatures. With increased baking temperature from 100 to 220°C, amide I in the Fourier transform infrared spectroscopy of eel burgers shifted from 1,645 to 1,633 cm−1, and the peak intensity of 1,744 cm−1 initially increased and then decreased. When the baking temperature exceeded 160°C, the band intensity of protein aggregate increased gradually with increased baking temperature. Scanning electron microscopy result indicated that the muscle fibers in eel burgers contracted significantly with increased baking temperature, and a honeycomb-like network structure appeared in eel burgers baked at 220°C. The sulfur compounds in the eel burgers baked at 130°C were lower than those of the sample baked at 100°C, but it increased gradually with further increased baking temperature. The aftertaste astringency, richness, saltiness, and overall acceptability of eel burgers increased with increased baking temperature. The eel burgers baked at 130–160°C could be easily digested according to the in vitro digestibility and confocal laser confocal microscopy of gastrointestinal digests. In conclusion, the texture properties, barbecue aroma, and digestibility of eel burgers could be controlled by the baking temperature. |
| first_indexed | 2024-04-12T12:38:31Z |
| format | Article |
| id | doaj.art-635a2c0a744847b49da28d055bb698da |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T12:38:31Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-635a2c0a744847b49da28d055bb698da2022-12-22T03:32:50ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-06-01910.3389/fnut.2022.923433923433Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking TemperaturesJieyu Li0Linfan Shi1Linfan Shi2Linfan Shi3Linfan Shi4Zhongyang Ren5Zhongyang Ren6Zhongyang Ren7Zhongyang Ren8Wuyin Weng9Wuyin Weng10Wuyin Weng11Wuyin Weng12College of Ocean Food and Biological Engineering, Jimei University, Xiamen, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, ChinaEngineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, ChinaResearch Center of Marine Functional Food, Xiamen, ChinaCollaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, ChinaEngineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, ChinaResearch Center of Marine Functional Food, Xiamen, ChinaCollaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, ChinaEngineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, ChinaResearch Center of Marine Functional Food, Xiamen, ChinaCollaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen, ChinaThe effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burgers baked at 160°C was significantly higher than that at other baking temperatures. With increased baking temperature from 100 to 220°C, amide I in the Fourier transform infrared spectroscopy of eel burgers shifted from 1,645 to 1,633 cm−1, and the peak intensity of 1,744 cm−1 initially increased and then decreased. When the baking temperature exceeded 160°C, the band intensity of protein aggregate increased gradually with increased baking temperature. Scanning electron microscopy result indicated that the muscle fibers in eel burgers contracted significantly with increased baking temperature, and a honeycomb-like network structure appeared in eel burgers baked at 220°C. The sulfur compounds in the eel burgers baked at 130°C were lower than those of the sample baked at 100°C, but it increased gradually with further increased baking temperature. The aftertaste astringency, richness, saltiness, and overall acceptability of eel burgers increased with increased baking temperature. The eel burgers baked at 130–160°C could be easily digested according to the in vitro digestibility and confocal laser confocal microscopy of gastrointestinal digests. In conclusion, the texture properties, barbecue aroma, and digestibility of eel burgers could be controlled by the baking temperature.https://www.frontiersin.org/articles/10.3389/fnut.2022.923433/fullAmerican eelgel strengthmicrostructureflavortastein vitro digestion |
| spellingShingle | Jieyu Li Linfan Shi Linfan Shi Linfan Shi Linfan Shi Zhongyang Ren Zhongyang Ren Zhongyang Ren Zhongyang Ren Wuyin Weng Wuyin Weng Wuyin Weng Wuyin Weng Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures Frontiers in Nutrition American eel gel strength microstructure flavor taste in vitro digestion |
| title | Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures |
| title_full | Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures |
| title_fullStr | Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures |
| title_full_unstemmed | Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures |
| title_short | Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures |
| title_sort | physicochemical sensory and digestive properties of eel burgers at different baking temperatures |
| topic | American eel gel strength microstructure flavor taste in vitro digestion |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.923433/full |
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