Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Zielbauer, Birgitta I.; Franz, Johannes; Viezens, Benjamin; Vilgis, Thomas A.

doi:10.1007/s11483-015-9410-7

Cited by 103 publications

(61 citation statements)

References 49 publications

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“…After 20 min, the intensities of the protein bands at 200 and 116 kDa decreased and then disappeared at 30 min. It has been shown that proteins denature if meat proteins are heated for prolonged times, even if the cooking temperatures are low (Zielbauer, Franz, Viezens, & Vilgis, ). The disappearance of the protein band at 200 kDa indicates that the myosin heavy chain degraded first when it was exposed to heat treatment.…”

Section: Resultsmentioning

confidence: 99%

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Zhu

Tian

Sun

et al. 2019

J Food Process Preserv

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With the development of new technology in the food industry, stewed chicken should now be prepared based on scientific processing parameters instead of traditional procedures. This study was designed to examine the effects of cooking temperature (75, 80, 85, 90, 95, and 100°C) and cooking time (10, 20, 30, 40, 50, 60, 90, and 120 min) on protein degradation, protein oxidation, and flavor formation in stewed chicken meat. Significantly greater nonprotein nitrogen and total free amino acid concentrations were observed when cooking at 80 and 90°C for 50 and 60 min. Cooking for 90–100 min resulted in a stable flavor profile according to e‐nose data. The results suggest that with a cooking temperature of 80–90°C and a cooking time of 50–60 min, protein degradation and protein oxidation are each maximized, indicating a critical point for increasing stewed chicken flavor formation. Practical applications Heating of meat modifies its eating quality, including texture, color, and flavor. The rate and extent of these changes are dependent on the amount of heat that is transferred to the meat and on the heating rate. The ability to exert control over these variables will define to what extent the meat becomes more palatable to the consumer after cooking, with tenderness, juiciness, and flavor being the main factors influencing choice and acceptance of cooked meat. Therefore, a continuing aim of the meat industry is to discover improvements in processing that ensure and enhance these desirable sensory attributes while still yielding a product that is safe to consume.

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Section: Resultsmentioning

confidence: 99%

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Zhu

Tian

Sun

et al. 2019

J Food Process Preserv

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“…PEF can increase the loss of water from the muscle cells by a number of mechanisms including: the formation of pores; by facilitating the movement of free water; by fragmentation of the myofibrils or denaturation of the myosin (Alahakoon et al, 2016). Cooking can also lead to the changes in water permeability of the cell causing an increase in water loss due to myofibrillar shrinkage and contraction, and myosin denaturation (Zielbauer et al, 2016). Pulsed electric field treatments and sous vide processing time did not have a significant effect on the TBARS values.…”

Section: Resultsmentioning

confidence: 99%

Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

Alahakoon

Oey

Bremer

et al. 2018

Int J of Food Sci Tech

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Summary This study used multiple regression to model the effect of pulsed electric field (electric field strengths 0.7, 1.0 or 1.5 kV cm−1) and sous vide (60 °C for either 12, 18 or 24 h) processing on the quality parameters (tenderness, cooking loss, colour, lipid stability) of beef brisket. Pulsed electric fields (PEF) at 0.7 kV cm−1 and 1.5 kV cm−1 followed by sous vide processing for 12–20.2 and 20.8–23.7 h, respectively gave the lowest values for hardness (<20.2 N), shear force (100.5 N mm−1 s−1) and cooking loss (<17.4%). PEF treatment prior to sous vide processing had no significant effect on lipid oxidation, colour stability, cooking loss or in vitro protein digestibility of sous vide‐processed brisket. Increasing the electric field strength and/or prolonging the sous vide time significantly increased collagen solubilisation in the sous vide brisket. This study demonstrated that a PEF pre‐treatment can reduce sous vide processing time while enhancing the tenderness of tough meat cuts.

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“…Cooking meat to a tender texture is a delicate balance between slowing denaturation of myofibrillar proteins (leading to toughening and drip loss) and promoting the solubilization of collagen into gelatin (a slow process). This is the basis of sous vide cooking of meats and the reason of holding them for many hours at around 60 °C (Zielbauer, Franz, Viezens, & Vilgis, ).…”

Section: Materials Science and Cookingmentioning

confidence: 99%

Relating Food Engineering to Cooking and Gastronomy

Aguilera

2018

Comp Rev Food Sci Food Safe

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Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

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Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Cited by 103 publications

References 49 publications

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

Relating Food Engineering to Cooking and Gastronomy

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