Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Abstract

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at 65°C exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at 72°C. Shear force and springiness of 65°C-treated groups were lower than those of 72°C-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration

“…The non-significant effects of storage temperature on tenderness in the current study also are in line with a previous study by Fernandes et al [27]. Similar results were also reported by Ji et al [36] in pork meat. However, it has been reported that sensory evaluation of freeze/thawed beef meat was rated less tender compared with chilled meat, which might be due to the fluid loss during thawing, and reduced hydration of muscle fibers leads to a reduced tenderness [2,3].…”

Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

“…Most researchers have studied only the influence of different combinations of a single temperature and time in sous vide processing on the quality attributes of beef [ 11 , 12 , 13 ], pork [ 14 ], turkey [ 15 ], and chicken [ 16 , 17 ]. On the other hand, several authors reported using additional pretreatments such as freezing technology [ 12 ] or thawing [ 18 ] before sous vide to achieve meat tenderization. Botinestean et al [ 12 ] found that short-term freezing of beef steaks at −20 °C resulted in comparable shear force, hardness, and chewiness values with sous vide cooking alone.…”

“…Botinestean et al [ 12 ] found that short-term freezing of beef steaks at −20 °C resulted in comparable shear force, hardness, and chewiness values with sous vide cooking alone. Ji et al [ 18 ] concluded that freeze-thawing and freezing applied prior to sous vide significantly decreased the shear force of pork meat. However, from an economic perspective, these attempts do not seem feasible because they impose extra processing costs.…”

“…However, from an economic perspective, these attempts do not seem feasible because they impose extra processing costs. Furthermore, including pretreatments such as thawing in sous vide processing may increase the weight loss of cooked meat [ 18 ]. Therefore, plant-derived exogenous proteases such as papain, actinidin, zingibain, and bromelain were also tested [ 19 , 20 , 21 , 22 ].…”

Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef

“…Studies have shown that frozen storage temperatures or thawing methods could lead to the formation of ice crystals, affecting physicochemical and sensory characteristics of meat (Carlucci et al, 1999;Lagersted, 2008;Vieira et al, 2009;Bueno et al, 2013;Huang et al, 2013). Most studies on the sensory analysis of meat freezing have focused on meat flavor and texture (Zhang et al, 2019;Ji et al, 2019); however, no studies have used the Quantitative Descriptive Analysis (QDA®) to describe the effects of freezing/thawing processes on sensory attributes of meat, such as appearance, aroma, flavor, and texture for a comprehensive sensory assessment.…”