Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Abstract

This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. There was a slight trend to decreasing weight losses in some of the cooking treatments, but only in samples cooked at 60 ℃ for 6 h it was paralleled with an increase in moisture content. The only noteworthy oxidative change was a marked decrease in conjugated dienes after two weeks of storage in samples cooked at 80 ℃ for 24 h. Neither instrumental texture nor color showed noticeable variations during the storage. Microbial population remained quite low during the whole refrigerated storage. Overall, most of the studied parameters showed only scarce changes throughout 30 days of refrigerated storage that most likely would not influence the quality of sous-vide cooked loin lambs.

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

“…Espe cially, the amounts of most of pyrazines such as 3ethyl2,5 dimethyl pyrazine and trimethyl pyrazine were significantly higher in the samples treated with SV+TC compared to those treated with SV+OV (p<0.05). Similarly, previous studies have reported that pyrazines are the major class of volatile compounds in meats grilled at high temperature [18,34]. The ageing led to an increase in level of 3ethyl2,3methyl pyr azine in the samples treated with SV+OV and SV+TC (p< 0.05).…”

“…Thanks to these advantages, perhaps, sous vide is widely known and extensively used in restaurants and by foodies over the world in recent decades [16,17] Apart from these advantageous points, however, the sous vide cooking method also has some drawbacks such as; the sous videcooked meat usually lacks browning on the surface and roasted aroma characteristics [16]. It is well known that the development of the roasted aroma and surface brown color in meat during cooking results from the Maillard reaction between amino acids and reducing sugar, and lipid oxidation [18]. Therefore, the lack of surface brown color and roasted aroma notes in the sous videcooked meat probably is due to the low temperatures (around 60°C to 80°C) and less dehy dration on the meat surface [18].…”

Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing

“…The sous-vide cooking technique has been applied to varieties of meat products, like beef, [33,34] pork, [35] lamb, [36] and chicken. [37] Based on these studies, the temperature and holding time are critical to the products quality and shelf-life.…”

Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

“…Although heating inactivates part of the muscle proteases, residual protease activity continues in the refrigerated product (Diaz et al 2008). According to Roldan et al (2014b) the effect of the storage time on shear force was not clear, and only samples cooked at 60ºC for either 6 h or 24 h showed a significant effect, with a decrease during the first week of storage and steady values or slight increase thereafter. Wang et al (2004) reported that there were no major changes in the shear values of sous vide cooked chicken wing parts during the 7 weeks of refrigerated storage.…”