Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Roldán, Mar; Antequera, Teresa; Martı́n, Alberto; Mayoral, Ana Isabel; Ruiz, Jorge

doi:10.1016/j.meatsci.2012.11.014

Cited by 198 publications

(210 citation statements)

References 21 publications

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“…The low water losses of sous-vide and desalted samples compared to the others cooking treatments may explain this hardening decrease. In addition, this decrement of hardness may be ascribed to a greater collagen solubilization due the long cooking time applied during sous-vide technique, as previously reported by Roldán et al (2013) Fig. 4 Lightness (a), redness (b) and yellowness (c) (mean ± standard deviation) in chicken charqui: raw, desalted and subjected to assorted cooking methods.…”

Section: Schiff Base (Sb) and Disulphide Bond Formationsupporting

confidence: 61%

“…Notes: Different letters on top of bars denote significant differences between treatments in ANOVA (p \ 0.05) products, heat solubilizes the connective tissue causing meat tenderization. However, cooking temperatures over 65°C cause denaturation of myofibrillar proteins, which promotes meat toughening (Roldán et al 2013). According to Baldwin (2012), meat cooked at low temperatures and long times (LTLT), such as those subjected to sous-vide cooking, presents residual collagenolytic activity, which could partially explain the results of texture in our experiment.…”

Section: Schiff Base (Sb) and Disulphide Bond Formationmentioning

confidence: 99%

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Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Schiff Base (Sb) and Disulphide Bond Formationsupporting

confidence: 61%

Section: Schiff Base (Sb) and Disulphide Bond Formationmentioning

confidence: 99%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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“…For example, the group from the University of Extremadura, The time/temperature effects on the development of texture and colour features of sous vide cooked pork (Sánchez del Pulgar et al, 2012) and lamb (Roldán et al, 2013), also had been considered. In the latter study, by using Cryo-SEM images, the collagen degradation over six hours cooking time at 60ºC in sous-vide cooked lamb was noted (Figure 2).…”

Section: Current Research Linesmentioning

confidence: 99%

Molecular Gastronomy in Spain

García-Segovía

Garrido

Vercet

et al. 2014

Journal of Culinary Science & Technology

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Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in Molecular Gastronomy as a scientific discipline, but also in the use of ingredients, technologies and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

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“…Esse mesmo autor afirma que, no músculo Semitendinosus, a desintegração das miofibrilas se inicia a 70 °C, com maior efeito a 90 °C. Roldán et al (2013) observaram a formação de espaços vazios entre as fibras musculares da carne processada a 60 °C. Já a carne processada a 70 °C, ou temperatura superior, apresentou esses espaços preenchidos pelo colágeno solubilizado, o que deve aumentar a maciez da carne.…”

Section: Força De Cisalhamento Warner-bratzlerunclassified

“…Os autores reportam que a carne processada a 50 °C apresentou cor interna vermelho brilhante, enquanto a processada a 60 e a 65 °C apresentou cor interna rósea. Roldán et al (2013) também observaram diminuição do valor a* com o aumento da temperatura de cozimento de 60 para 80 °C em carne de cordeiro cozida pelo sistema sous vide, atribuindo este resultado à maior degradação da mioglobina com o aumento da temperatura.…”

Section: Cor Objetivaunclassified

Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

Moraes

Rodrigues

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide Yield maximization in sous vide cooked beef (Semitendinosus muscle) ResumoA temperatura e o tempo de cozimento empregados no processamento da carne são fatores que interferem no seu rendimento. O sistema sous vide associa a pasteurização até 95 °C de alimentos embalados a vácuo e o controle das condições de processamento e estocagem, podendo propiciar aumento do rendimento da carne processada. Os objetivos deste trabalho foram a maximização do rendimento no processamento de fatias de carne bovina (músculo Semitendinosus) pelo sistema sous vide e a avaliação dos efeitos do tempo e da temperatura de cozimento sobre o líquido extraído da carne sob pressão, e sobre o pH, a cor e a força de cisalhamento. Foi realizado um delineamento composto central rotacional para duas variáveis independentes: temperatura e tempo de cozimento, totalizando 11 tratamentos. O rendimento de processamento da carne variou de 60,70 a 75,05%, sendo mais adequados menores temperaturas (próximas a 65 °C) e tempos de cozimento próximos a zero -quando atingida a temperatura desejada -para sua maximização. Nestas condições, foram obtidas maiores porcentagens de líquido extraído por pressão após a cocção, pois determinadas temperaturas e determinados tempos de cozimento favorecem a retenção de água na carne. A variação da temperatura de cozimento teve maior impacto no rendimento que a do tempo. O pH da carne processada foi de 5,73 a 6,49, sem correlação evidente com as condições de cozimento. Temperaturas intermediárias resultaram em carnes com valores maiores para o parâmetro L* e menores para a*. Todas as carnes tinham força de cisalhamento baixas, entre 1,19 a 2,31 kgf. A maior solubilização do colágeno em tempos prolongados de cozimento deve ter contribuído para as baixas forças de cisalhamento. Palavras-chave:Cozimento a vácuo; Músculo Semitendinosus; Rendimento; Força de cisalhamento; Cor. AbstractThe temperature and cooking time used in meat processing are factors that interfere with its yield. The sous vide system associates pasteurization of up to 95 °C of vacuum packed foods with the control of the processing and storage conditions. This system can provide an increase in the yield of processed meat. The objectives of the present study were to maximize the processing yield of beef slices (Semitendinosus muscle) using the sous vide system, and to assess the effects of cooking time and temperature on the water extracted under pressure, and on the pH, colour and shear strength. A central composite rotational design for two independent variables (temperature and cooking time) was used, totalizing eleven treatments. The meat processing yields ranged from 60.70 to 75.05%, and maximization was achieved at the ...

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Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Cited by 198 publications

References 21 publications

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Molecular Gastronomy in Spain

Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

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