UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
Meat Sci. 2021 Sep;179:108550. doi: 10.1016/j.meatsci.2021.108550. Epub 2021 May 8.
The purpose of this study was to investigate the effects of e-Cooker® and moderate electric field (MEF) cooking on physical and chemical changes occurring during the cooking of meat. Beef muscle samples (38.86 ± 0.08 g) were cooked in saline solution (0.5% w/w NaCl) to a target temperature of 72 °C, followed by a 2 min holding time. The experimental results revealed that e-Cooker® and MEF significantly reduced the come-up time required to achieve a target temperature of 72 °C to 1.16 ± 0.02 min and 0.86 ± 0.02 min, respectively compared to 14.12 ± 0.55 min in conventional cooking. The colour and instrumental texture of cooked meat by e-Cooker® and MEF systems were not significantly different (P > 0.05) from conventionally cooked ones. Overall, the results obtained demonstrated that e-Cooker® and MEF can be used to cook meat in a shorter time and reasonably low energy input while producing a product which is comparable in quality to conventionally cooked meat.
本研究旨在探讨电炊具和中频电场烹饪对肉品烹饪过程中理化变化的影响。将牛肉肌肉样品（38.86±0.08g）在 0.5%w/w 的盐水（NaCl）中煮至 72°C 的目标温度，然后保持 2 分钟。实验结果表明，与传统烹饪的 14.12±0.55 分钟相比，电炊具和中频电场分别将达到 72°C 的上升时间缩短至 1.16±0.02 分钟和 0.86±0.02 分钟。电炊具和中频电场烹饪系统烹制的熟肉的颜色和仪器质地与传统烹饪的熟肉没有显著差异（P＞0.05）。总的来说，研究结果表明，电炊具和中频电场可以在较短的时间内烹饪肉类，并且能源输入合理较低，同时生产出的产品在质量上可与传统烹饪的肉类相媲美。
