Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszow, Poland.
Molecules. 2022 Oct 27;27(21):7307. doi: 10.3390/molecules27217307.
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature cooking procedures. However, to achieve the desired organoleptic quality, it is necessary to know the relationship between the parameters of the treatments and the type of raw material. The purpose of this study was to investigate the complex effects of traditional cooking and sous vide heat treatment, cold storage time and muscle on the physicochemical and sensory properties of beef. The study material consisted of samples of musculus longissimus thoracis and musculus semitendinosus obtained from beef half-carcasses. The muscles were subjected to traditional cooking in water at 95 °C until the temperature inside the piece reached 65 °C and sous vide treatment at 65 °C for 2 h. The study was performed after 2 and 21 days of cold storage. Instrumental evaluation of texture parameters, color and sensory evaluation of meat was carried out. Meat stored for 21 days was characterized by more favorable TPA test (Texture Profile Analysis) results compared to meat evaluated 48 h post mortem. The study also showed positive effects of sous vide heat treatment on texture parameters and sensory properties (especially on tenderness and palatability), as well as differences in the formation of quality traits between muscles. Given the trends associated with energy-saving technologies, it is desirable to seek the optimal combination of temperature and time of fixation treatments at an acceptable level of quality. The use of low-temperature cooking for as little as 2 h, yields positive results in sensory evaluation of juiciness, tenderness, or palatability.
消费者避免食用高度加工的食品，因为他们意识到添加剂或高温对食品生物价值的负面影响。这导致人们对最小加工或低温烹饪方法产生了兴趣。然而，为了达到理想的感官质量，有必要了解处理参数与原料类型之间的关系。本研究旨在研究传统烹饪和低温水浴热处理、冷藏时间和肌肉对牛肉的理化和感官特性的复杂影响。研究材料由取自牛肉半胴体的胸最长肌和半腱肌样品组成。肌肉分别在 95°C 的水中进行传统烹饪，直到内部温度达到 65°C，或在 65°C 下进行 2 小时的低温水浴处理。在 2 天和 21 天后进行了冷藏研究。对质地参数、颜色进行了仪器评估，并对肉进行了感官评估。与死后 48 小时评估的肉相比，冷藏 21 天的肉的 TPA 测试（质地剖面分析）结果更有利。研究还表明，低温水浴热处理对质地参数和感官特性（尤其是嫩度和可口性）有积极影响，并且不同肌肉之间的质量特性形成存在差异。鉴于与节能技术相关的趋势，有必要在可接受的质量水平上寻求固定处理的温度和时间的最佳组合。使用低温烹饪 2 小时即可获得多汁性、嫩度或可口性的感官评价的积极结果。
