Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

Xu, Chunyan; Wang, Ying; Pan, Daodong; Zhou, Changyu; He, Jun; Cao, Jinxuan

doi:10.1111/ijfs.14791

Cited by 15 publications

(18 citation statements)

References 54 publications

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“…47 Sensory evaluation analysis Sensory evaluation was performed to explore the overall taste of sturgeon fillets after LTVH treatment. The results (Table 5) show that each sensory evaluation score was significantly affected by heating temperature (P < 0.05) and there was an upward trend with the increase in temperature, which was identical to the results reported by Xu et al 48 There were no significant differences in the sensory scores of color, flavor, texture and taste between LTVH7015 and TC. These results for sensory evaluation indicated that the consumer showed a significantly greater acceptance for sturgeon fillets cooked at 70 and 100 °C (P < 0.05).…”

Section: Gc-ims Analysissupporting

confidence: 86%

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Shen

Chen

et al. 2022

J Sci Food Agric

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BACKGROUND: Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation.RESULTS: The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm −1 , 1080 cm −1 and 1655 cm −1 were reduced, whereas peaks at 1068 cm −1 and 1125 cm −1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation. CONCLUSION: Overall, the results of the present study support the view that LTVH is a healthier way of cooking.

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Section: Gc-ims Analysissupporting

confidence: 86%

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Shen

Chen

et al. 2022

J Sci Food Agric

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show abstract

“…The hardness, chewiness, and springiness can affect consumer’s acceptance, especially for Chinese people who prefer meat products with low hardness and chewiness, as well as good springiness [ 16 ]. The different texture properties of braised beef may be due to the changes in the physicochemical properties of beef protein and fat caused by different stewing times, resulting in differences of microstructure, as well as the changes in moisture content and state, eventually leading to different texture properties.…”

Section: Resultsmentioning

confidence: 99%

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

Ruan

et al. 2023

Foods

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This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.

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“…The decrease of TPA parameters from 30 min to 60 min shows an improvement in all the texture characteristics, while the further decrease of hardness and gumminess from 60 min to 120 min shows that stewing PTSWSS for a longer time leads to a product more suitable for the elderly, with improved chewing properties [ 27 ]. The cooking temperature has been recently been proven to produce an effect on the springiness and hardness of braised sauce porcine skin, with the highest temperature of 95 °C producing better product texture [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…The disruption and depolymerization of collagen fibers and the dissolution of collagen proteins during stewing for 60 and 120 min should be attributed to the improved texture. Collagen structure has been reported in our recent study to be destroyed when the cooking temperature was over 85 °C [ 28 ]. Also a 15 min heat treatment of turkey tendons at 95 °C was observed to solubilize collagen fragments [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

Lin

Wang

Jin

et al. 2022

Foods

Self Cite

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In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.

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Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

Cited by 15 publications

References 54 publications

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

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