Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-04-01

AUTHORS

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

ABSTRACT

The combination of proper temperature and time duration in sous-vide cooking could provide good water-holding capacity, color parameters, and tender cooked meat. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF) treated with single-stage sous-vide (cooked at 60 °C, 65 °C, 70 °C) and two-stage sous-vide (cooked at 45 and 60 °C, 45 and 65 °C, 45 and 70 °C) methods for 6 h and 12 h were compared. Cooking loss decreased by 5–10% for GM and 10–13% for BF after 6 h of heat treatment with two-stage sous-vide likely due to high sarcoplasmic solubility. Cooking time and temperature combination in two-stage sous-vide contributed to better a* values for both GM and BF, with higher values recorded for 6 h at 45 and 60 °C. Significant reduction of toughness was successfully achieved using stepped cooking temperatures compared with sous-vide cooking at a single temperature. The lowest shear force values were achieved at a combined temperature of 45 and 60 °C with only 6 h of cooking duration (GM 28 N; BF 40 N) likely from desmin degradation. However, the tenderness effect of single-stage sous-vide was seen after collagen solubility was maximized in prolonged cooking at 70 °C, but other quality features such as redness values and water content had recorded the lowest values. More... »

PAGES

1-10

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-019-02272-4

DOI

http://dx.doi.org/10.1007/s11947-019-02272-4

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https://app.dimensions.ai/details/publication/pub.1113176217


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