Physiochemical changes in sous-vide and conventionally cooked meat

Ayub, Haris; Ahmad, Asif

doi:10.1016/j.ijgfs.2019.100145

Cited by 96 publications

(74 citation statements)

References 42 publications

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“…Sous-vide can be applied to almost all types of food and involves cooking for a longer time at 55 to 80°C, unlike the traditional methods for a shorter cooking time at higher temperature, such as grilling and frying ( Ayub and Ahmad, 2019 ). Meat cooked by sous-vide exhibits the marked differences in its physicochemical characteristics compared with meat cooked by conventional methods ( King and Whyte, 2006 , Ayub and Ahmad, 2019 ). Especially, sous-vide cooked meat is lighter and redder in color than meat cooked by conventional cooking ( King and Whyte, 2006 ).…”

Section: Discussionmentioning

confidence: 99%

“…Sous-vide cooking is one of the methods to produce ready-to-eat products. There is growing interest in applying the sous-vide cooking method to various foods to improve consumer preference in the food industry, including food service, catering service, and restaurants ( Ayub and Ahmad, 2019 , Ruiz-Carrascal et al., 2019 ). In this cooking method, the raw food is vacuum-sealed in a heat-stable and food-grade plastic pouch and then cooked in a water bath under precisely controlled temperature and time ( Baldwin, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

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Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Park

Lee

et al. 2020

Poultry Science

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This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group ( P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments ( P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression ( P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Park

Lee

et al. 2020

Poultry Science

View full text Add to dashboard Cite

show abstract

“…Consumer habits are changing along with economic and technological developments, and consumers are now demanding simpler, cleaner, healthier, and more convenient food products [1]. Due to these consumer demands, the food industry has been increasing the food products with minimally processing and extended shelf-life, especially ready-to-eat (RTE) foods [2]. Sous-vide (SV) is a well-known method fulfilling consumer demands for RTE meat-based foods and is defined as cooking under preciously controlled low temperature long time (LTLT) heat conditions in vacuum-sealed food-grade plastic pouches [3,4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Cho

Lee

et al. 2020

Foods

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This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.

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“…Compared with the traditional high-temperature cooking, SV could maintain higher mineral content of meat and minimize lipid oxidation [ 2 ]. Furthermore, SV is widely used to process ready-to-eat products for modern consumers who prefer the convenience of foods [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Yin

Pereira

Zhou

et al. 2020

Foods

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This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.

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Physiochemical changes in sous-vide and conventionally cooked meat

Cited by 96 publications

References 42 publications

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

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