Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Abstract

Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0–25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (p