Factors Affecting Tenderness During Heating of Meat

Laakkonen, Eini

doi:10.1016/s0065-2628(08)60196-2

Cited by 54 publications

(26 citation statements)

References 114 publications

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“…Cooking temperature can impact the diameter of the muscle fiber, as well asfactors such as pH and presence of NaCl, which may influence fish texture (Dunajski, 1979). Taking into account that the sauce used in sous vide preparation in the current study was soysauce based (acid), Laakkonen et al (1973) and Özden (2005) found that different marinating types lead to changes in the conjunctive tissue solubilization standard, thus causing different impacts on texture and quality of fillets undergoing this technique.…”

Section: Resultsmentioning

confidence: 97%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 2 2 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.Keywords: fish, tambaqui, texture, response surface RESUMO O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho

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Section: Resultsmentioning

confidence: 97%

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Kato

Lourenço

Araújo

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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“…The price and eating quality of meat are usually determined by the content of connective tissue (Laakkonen, 1973) yet it is generally stated that all cuts of meat have the same nutritive value irrespective of eating quality. For example, 'the cut of meat has no influence on the nutritive value.…”

Section: Introductionmentioning

confidence: 99%

Meat quality and protein quality

Bender¹,

Zia²

1976

Int J of Food Sci Tech

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“…During heating, muscle components including myofibrillar/connective tissue proteins and fat layer adhered to it behaves differently. Heat‐induced changes in connective tissue proteins have a tenderising effect, while heating of myofibrillar proteins during cooking has a toughening effect (Laakkonen, ). In the present study, microwave blanching could increase the hardness and chewiness values and decrease the stiffness values of meat considerably ( P < 0.05) (Fig.…”

Section: Resultsmentioning

confidence: 99%

Compositional and chill storage characteristics of microwave‐blanched sutchi catfish (Pangasianodon hypophthalmus) fillets

Binsi

Ninan

Zynudheen

et al. 2013

Int J of Food Sci Tech

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Summary The effect of microwave blanching on quality characteristics of vacuum and conventional polyethylene‐packed sutchi catfish fillets was evaluated under chilled condition. Emphasis has been given to retain the sensory characteristics such as colour and textural properties, which is a major problem in sutchi catfish fillets during extended chill storage. In general, microwave blanching imposed minimum changes on fatty acid and mineral composition of fish meat. A marginal increase in fat content was recorded after microwave heating of fish fillets. The microwave‐blanched fillets showed minimum cooking loss of 3.2 mL per 100 g meat. A slower increase in spoilage parameters was obtained with microwave‐blanched samples compared with unblanched samples, demonstrating the higher storage stability of the sample under chilled conditions. Microwave heating of fish fillets coupled with quick‐chilling and packing under vacuum improved the colour and texture stability of sutchi catfish fillets to a considerable extent. Microwave blanching increased the hardness and chewiness values and decreased the stiffness values of fish fillets. The biochemical and sensory evaluation of microwave‐blanched and vacuum‐packed sutchi catfish fillets showed extended storage life of 21 days, compared with 12 days for unblanched vacuum‐packed samples.

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Factors Affecting Tenderness During Heating of Meat

Cited by 54 publications

References 114 publications

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Meat quality and protein quality

Compositional and chill storage characteristics of microwave‐blanched sutchi catfish (Pangasianodon hypophthalmus) fillets

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