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

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.