Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

被引:8
作者
Xu, Baochen [1 ,2 ]
Zhang, Qingwei [1 ,2 ]
Zhang, Yimin [1 ,2 ]
Yang, Xiaoyin [1 ,2 ]
Mao, Yanwei [1 ,2 ]
Luo, Xin [1 ,2 ]
Hopkins, David L.
Niu, Lebao [1 ,2 ,3 ]
Liang, Rongrong [1 ,2 ,3 ]
机构
[1] Shandong Agr Univ, Coll Food Sci & Engn, Lab Beef Proc & Qual Control, Tai An 271018, Shandong, Peoples R China
[2] Natl R&D Ctr Beef Proc Technol, Tai An 271018, Shandong, Peoples R China
[3] 61 Daizong Str, Tai An 271018, Shandong, Peoples R China
关键词
Sous vide; Hot-boned; Tenderness; Oxidation; Water -holding capacity; Sensory evaluation; ELECTRIC-FIELD TREATMENT; MEAT QUALITY; PROTEIN-DEGRADATION; LIPID OXIDATION; COOKING METHODS; EATING QUALITY; DISPLAY TIME; TEMPERATURE; TENDERNESS; HEAT;
D O I
10.1016/j.meatsci.2023.109326
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57(degrees)C, 11 h, SV), grilling (at 200(degrees)C to the central temperature of 72(degrees)C, GR) or boiling (100(degrees)C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure. Compared to other cooking methods, SV reduced the degree of oxidation and muscle shortening, and significantly improved the water holding capacity (WHC), tenderness, connective tissue content and overall acceptability for both hot-boned and wet-aged steaks. The oxidation and muscle shortening were reduced in hot-boned SV steaks (P < 0.05), and the water-holding capacity and sensory scores for juiciness, connective tissue content and overall acceptability were increased (P < 0.05) compared to the wet-aged steaks. The combination of hot-boning and SV cooking resulted in an acceptable tenderness, better overall sensory acceptability and higher WHC than other combinations of muscle states and cooking methods. Therefore, it is a good choice to cook hot-boned semimembranosus muscles using SV to improve the eating quality, which can eliminate the need for aging, benefiting the beef industry.
引用
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页数:10
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