Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions
This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (<i>Oreochromis niloticus</i>) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), wi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3681 |
| _version_ | 1797465332509573120 |
|---|---|
| author | Jaksuma Pongsetkul Jirawat Yongsawatdigul Surintorn Boonanuntanasarn Soottawat Benjakul |
| author_facet | Jaksuma Pongsetkul Jirawat Yongsawatdigul Surintorn Boonanuntanasarn Soottawat Benjakul |
| author_sort | Jaksuma Pongsetkul |
| collection | DOAJ |
| description | This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (<i>Oreochromis niloticus</i>) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (<i>p</i> < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (<i>p</i> < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control). |
| first_indexed | 2024-03-09T18:20:03Z |
| format | Article |
| id | doaj.art-dd4fbea3d6594e1aa7da45e489086aeb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:03Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dd4fbea3d6594e1aa7da45e489086aeb2023-11-24T08:22:36ZengMDPI AGFoods2304-81582022-11-011122368110.3390/foods11223681Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various ConditionsJaksuma Pongsetkul0Jirawat Yongsawatdigul1Surintorn Boonanuntanasarn2Soottawat Benjakul3School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, ThailandThis study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (<i>Oreochromis niloticus</i>) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (<i>p</i> < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (<i>p</i> < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control).https://www.mdpi.com/2304-8158/11/22/3681sous-videvolatile compoundstaste/flavor componentsNile tilapiaprincipal component analysis |
| spellingShingle | Jaksuma Pongsetkul Jirawat Yongsawatdigul Surintorn Boonanuntanasarn Soottawat Benjakul Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions Foods sous-vide volatile compounds taste/flavor components Nile tilapia principal component analysis |
| title | Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions |
| title_full | Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions |
| title_fullStr | Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions |
| title_full_unstemmed | Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions |
| title_short | Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions |
| title_sort | development of flavor and taste components of sous vide cooked nile tilapia i oreochromis niloticus i fillet as affected by various conditions |
| topic | sous-vide volatile compounds taste/flavor components Nile tilapia principal component analysis |
| url | https://www.mdpi.com/2304-8158/11/22/3681 |
| work_keys_str_mv | AT jaksumapongsetkul developmentofflavorandtastecomponentsofsousvidecookedniletilapiaioreochromisniloticusifilletasaffectedbyvariousconditions AT jirawatyongsawatdigul developmentofflavorandtastecomponentsofsousvidecookedniletilapiaioreochromisniloticusifilletasaffectedbyvariousconditions AT surintornboonanuntanasarn developmentofflavorandtastecomponentsofsousvidecookedniletilapiaioreochromisniloticusifilletasaffectedbyvariousconditions AT soottawatbenjakul developmentofflavorandtastecomponentsofsousvidecookedniletilapiaioreochromisniloticusifilletasaffectedbyvariousconditions |