Effects of Steaming and oven-cooked on the Volatile Compounds in Fillets of Siberian Sturgeon (Acipenser baerii)

Subject Areas : food science

Nargess Mooraki ^{1 *} , Sajad Ahmadi Motlagh ² , Alireza shahablavasani ³

1 -
2 - M. Sc. Student of the Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد ورامین-پیشوا، ورامین، ایران

Received: 2025-03-16 Accepted : 2025-09-09 Published : 2025-03-16

Keywords: Sturgeon, Sensory attributes, Volatile Compounds, Heat Treatment, SeaFood, Cooking Techniques,

Abstract :

This research was undertaken to investigate the impact of two cooking techniques, specifically steaming and oven-cooked, on the volatile compounds of Siberian sturgeon (Acipenser baerii). The methods of food preparation and the conditions under which cooking occurs, including temperature and duration, play a crucial role in enhancing the characteristics of the meat. Notably, these factors warrant careful consideration. In this study, the 2*2*2cm fillets were subjected to two cooking methods: steaming for 25 minutes, achieving a center temperature of 83.5°C, and oven cooking for 25 minutes, resulting in a center temperature of 76.2°C. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 24 compounds in the raw samples and 37 compounds in the cooked samples. These compounds included a variety of classes such as aldehydes, hydrocarbons, alcohols, ketones, alkaloids, furans. Data collected from observations indicated that employing the oven method for cooking resulted in a greater production of flavor-enhancing compounds. The application of oven cooking is presented as the most effective method for preparing Siberian sturgeon fish fillet.

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