Kang Kyu-Min, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Resource Science Research Institute, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2024 Jul;44(4):861-872. doi: 10.5851/kosfa.2024.e23. Epub 2024 Jul 1.
The aim of this study was to determine the effects of sous-vide cooking temperature on the of black goats. of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of of black goats at 60°C is effective in reducing off-flavor and improving tenderness.
本研究的目的是确定低温烹饪温度对黑山羊肉的影响。将12个月大的黑山羊肉分别在55°C、60°C和65°C进行低温烹饪。对样品进行颜色、扫描电子显微镜照片、肌节长度、纤维横截面积、烹饪产量、剪切力、感官评价和香气特征分析。结果表明，随着低温烹饪温度的升高，CIE a*、CIE b*和色度增加。然而，烹饪产量随低温烹饪温度的升高而显著降低，60°C和65°C样品的剪切力无显著差异。感官评价方面，60°C的样品在风味、质地和异味方面得分最高。此外，60°C的样品八碳二烯酮（金属香气特征）强度值显著最低（p<0.05）。因此，将黑山羊肉在60°C进行低温烹饪可有效减少异味并提高嫩度。
