Wang Hengpeng, Gao Ziwu, Guo Xiuyun, Gao Sumin, Wu Danxuan, Liu Zongzhen, Wu Peng, Xu Zhicheng, Zou Xiaobo, Meng Xiangren
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China.
Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2022 Jul 28;11(15):2251. doi: 10.3390/foods11152251.
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.6425.76%), relaxation time (242.79281.19 ms), and free water content (0.162.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
本研究考察了超声（28千赫，71℃下60瓦，持续37分钟）结合低温慢煮（71℃下分别煮40、60、80、100、120分钟）对五香牛肉质地品质、水分分布和蛋白质特性的影响。结果表明，与超声辅助低温慢煮（USV）和低温慢煮（SV）组相比，采用传统烹饪（CT）处理的五香牛肉烹饪损失率最高（41.31%），但剪切力（8.13牛）、硬度（55.66牛）、弹性（3.98毫米）和咀嚼性（64.36毫焦）的值最低。与长时间热处理相比，100分钟内的USV加热通过保持较低的烹饪损失率（16.64%25.76%）、弛豫时间（242.79281.19毫秒）和自由水含量（0.16%2.56%）提高了五香牛肉的保水性，完整的肌纤维证明了这一点。此外，与CT组和SV组相比，USV组的羰基含量相对较低，但巯基含量较高。在USV40USV80中出现了更多的蛋白质条带，同时伴随着从α-螺旋到β-转角和无规卷曲的少量转变。总之，这些结果表明，100分钟内的USV处理通过适度的蛋白质氧化对五香牛肉的质地品质和保水性产生了积极影响。
