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Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing

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Abstract

The objective of this study was to explore the thermal degradation characteristics of amino acids in rainbow trout (Oncorhynchus mykiss) fillets processed by microwave and different traditional high temperature short time (HTST) sterilization. A custom-built thermal processing system was used to conduct the HTST processing with different parameters including heating rate (5.52–19.56 °C/min), maximum heating temperature (123, 133 °C) and thermal processing level (F0 = 3.0, 6.0 min). Microwave processing was conducted by a single-mode pilot microwave processing system. Results showed that rainbow trout fillets in processing with higher heating rates retained obviously more amino acids, which verified the great potential of HTST processing in the quality improvement of solid food products. Furthermore, heating rate had no effect on the thermal sensitivity of each amino acid. Raising the maximum heating temperature led to higher thermal degradation of amino acids, which demonstrated that extra high temperature might impair the quality improvement of traditional HTST processing. Compared with traditional HTST processed samples, the retention of amino acids in fish fillets processed by microwave processing was higher. Furthermore, the degradation rate of each amino acid in microwave processed samples was different with traditional HTST processed samples. These results showed that microwave processing could retain higher product quality and may provide non-thermal effects due to alternative electromagnetic fields.

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Abbreviations

HTST:

High temperature short time

Asp:

aspartic acid

Glu:

glutamic acid

Ser:

serine

Gly:

glycine

Arg:

Arginine

Ala:

alanine

Tyr:

tyrosine

Cys:

Cysteine

Hyp:

Hydroxyproline

Pro:

proline

His:

histidine

Thr:

threonine

Val:

valine

Met:

methionine

Trp:

Tryptophan

Phe:

phenylalanine

Ile:

isoleucine

Leu:

leucine

Lys:

lysine

TAA:

total amino acids

EAA:

total essential amino acids

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Acknowledgements

This work was supported by the Program of National Key Research and Development (R&D) in China [grant number 2019YFD0901804] and the Program of Shanghai Natural & Science Foundation in China [grant number 20ZR1423800].

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Authors and Affiliations

  1. Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, 201306, Shanghai, China

    Yajing Wang & Donglei Luan

  2. College of Food Science and Technology, Shanghai Ocean University, 201306, Shanghai, China

    Yajing Wang & Donglei Luan

  3. Biosystems Engineering Department, Auburn University, 36849, Auburn, AL, USA

    Yifen Wang

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  1. Yajing Wang
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Wang, Y., Wang, Y. & Luan, D. Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing. Food Measure 17, 1940–1952 (2023). https://doi.org/10.1007/s11694-022-01730-6

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