Pang Zheng, Lee Jo-Won, Lee Yoona, Moon BoKyung
Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 28;33(10):2313-2321. doi: 10.1007/s10068-024-01650-9. eCollection 2024 Jul.
This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV ( < 0.05). Compared to the control, total BAs concentrations decreased by 67.32% (SV), 64.90% (AF), 62.46% (IR), and 50.64% (PG), and SVP showed the largest decrease of 68.64% ( < 0.05). Therefore, SVP was considered the most effective cooking method for reducing BAs and maintaining the quality characteristics of beef loin.
The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
本研究旨在通过品质特性、生物胺（BA）含量分析和电子舌系统，评估不同烹饪方法对进口牛里脊肉烹饪前后变化的影响。低温长时间烹饪（SV）的特点是烹饪损失最小，含水量最高，为64.11%。煎烤（PG）、空气炸（AF）和红外烤（IR）方法的含水量在46.90%至54.19%之间。在电子舌的味觉结果中，高温烹饪方法（PG、AF、IR和低温长时间烹饪+煎烤组合[SVP]）的鲜味和咸味高于SV（P<0.05）。与对照组相比，总BA浓度分别降低了67.32%（SV）、64.90%（AF）、62.46%（IR）和50.64%（PG），SVP的降幅最大，为68.64%（P<0.05）。因此，SVP被认为是减少BA并保持牛里脊肉品质特性的最有效烹饪方法。
在线版本包含可在10.1007/s10068-024-01650-9获取的补充材料。
