The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108491
Author(s):  
Cristina Botinestean ◽  
Mohammad Hossain ◽  
Anne Maria Mullen ◽  
Joe P. Kerry ◽  
Ruth M. Hamill
Keyword(s):  
Meat Products ◽  
Cooking Time ◽  
Technological Characteristics ◽  
Sous Vide

The Effect of Final Heating on the Concentration of Phthalic Acid Esters by Sous-Vide Production

2019 ◽  
Vol 955 ◽  
pp. 80-85 ◽  
Author(s):  
Marcela Jandlová ◽  
Alžbeta Jarošová ◽  
Josef Kameník
Keyword(s):  
Dry Matter ◽  
Phthalate Esters ◽  
Meat Product ◽  
Meat Products ◽  
Average Concentration ◽  
The European Union ◽  
Plastic Packaging ◽  
Negative Effect ◽  
Sous Vide ◽  
Ethylhexyl Phthalate

In our research the influence of thermal heating on the release of plasticizers from plastics into the meat product and water was researched. The two most widely used plasticizers, dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP), were detected. Both of the plasticizers have a negative effect on the health. And both are regulated by regulation of the European Union. In this study were researched phthalates in products prepared by sous-vide technology and it was studied effect of reheating on migration of phthalates. The average concentrations of both phthalate esters, DBP and DEHP, in heated water decreased. The average concentration of DBP in water before heating was detected 0.82 mg/100 ml and after heating 0.52 mg/100 ml, the average concentration of DEHP in water before heating was established 0.33 mg/100 ml and after heating 0.19 mg/100 ml. In plastic wraps, average DBP concentration with reheating increased and average DEHP concentration with reheating dropped. The average DBP concentration in plastic packaging, heating at 60 °C/12 h was determined of 9.87 mg/dm2 after reheating 60 °C/1 h was detected of 15.40 mg/dm2. The average concentration of DEHP in plastic packaging, heating at 60 °C/12 h was determined of 58.71 mg/dm2 and after reheating 60 °C/1 h was detected of 28.28 mg/dm2. The average DBP concentration in meat products due to reheating decreased, the average DEHP concentration in meat products increased. The average DBP concentration in meat products heating at 60 °C/12 h was detected of 8.39 mg/g dry matter and after reheating of 6.43 mg/g dry matter, the average DEHP concentration heating at 60 °C/12 h was determined of 25.37 mg/g dry matter and after reheating of 65.51 mg/g dry matter..

Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization

2001 ◽  
Vol 64 (12) ◽  
pp. 2083-2087 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
E. R. JOHNSON ◽  
M. D. DAVIS ◽  
R. E. WOLFE ◽  
...  
Keyword(s):  
Continuous Process ◽  
Meat Products ◽  
Batch Process ◽  
Cooking Time ◽  
Listeria Innocua ◽  
Batch Processes ◽  
Chicken Breast ◽  
Log Reduction ◽  
Fully Cooked ◽  
Salmonella Senftenberg

Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88°C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.

scholarly journals New Functional Product from Horsemeat in Sauce

2021 ◽  
Vol 51 (1) ◽  
pp. 77-85
Author(s):  
Zorigma Namsaraeva ◽  
Inga Khamaganova ◽  
Tatiana Damdinova
Keyword(s):  
Heat Treatment ◽  
Image Processing ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
New Technology ◽  
Meat Products ◽  
Flaxseed Oil ◽  
Sous Vide ◽  
Meat Samples

Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

scholarly journals Heterocyclic amines formation and mitigation in processed meat and meat products: a review

2021 ◽  
Author(s):  
Samuel Ayofemi Olalekan Adeyeye ◽  
Tolulope Joshua Ashaolu
Keyword(s):  
Amino Acids ◽  
Thermal Processing ◽  
Meat Products ◽  
Cooking Time ◽  
Heterocyclic Amines ◽  
Heat Processing ◽  
Processed Meat ◽  
Processing Conditions ◽  
Processed Food ◽  
Microwave Application

This review assesses heterocyclic amines (HCAs) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature and cooking time, fat contents, and the presence of HCA precursors, such as water, and lipids, meat marinating. Additional factors that could promote HCA formation are pH, meat type and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars that help in the production of HCAs. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8 dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), IQ, and MeIQ are HCAs of importance because of their link to cancer in humans. Over 25 different HCAs have been identified in processed food up to date. Out of this nine of the HCAs belong to possible carcinogens (group 2B) while one is grouped as a probable carcinogen (group 2A) in humans. To mitigate HCA generation during heat processing, different techniques have been used which include multiple recipes, adjustments of thermal processing conditions, the use of flavourings in case of meat, pre-treatments like microwave application, as well as application of antioxidants whether natural occurring and artificial ones.

Study of the effect of various ingredients on the organoleptic and functional-technological properties of beef heart

Vsyo o myase ◽  
2020 ◽  
pp. 25-29
Author(s):  
Nasonova V.V. ◽  
◽  
Levina E.V. ◽  
Artamonova M.P. ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Starter Culture ◽  
Meat Products ◽  
Beef Heart ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Technological Characteristics

Offals are of interest to both factures of meat products and consumers. At the same time, the ambiguity of the organoleptic properties of offals and the lasted of their processing create barriers to the growth of their consumption. The studies carried out allowed us to demonstrate the most effective approaches to obtain the necessary organoleptic properties of a product with high functional -technological characteristics. The most effective approach to improve the properties of products from beef heart is using of lactic acid starter culture and citric acid.

scholarly journals Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus

2021 ◽  
Vol 12 (1S) ◽  
pp. 83-91
Author(s):  
Nor Hadhirah Yahya ◽  
Nurul Shaeida Zulkifli ◽  
Siti Nur Aishah Ramli ◽  
Ishamri Ismail ◽  
Wan Mohd Fadli Wan Mokhtar
Keyword(s):  
Elastic Modulus ◽  
Water Retention ◽  
Cooking Time ◽  
Cooking Loss ◽  
Peak Force ◽  
Colour Properties ◽  
Cooking Method ◽  
Initial Yield ◽  
Higher Temperature ◽  
Sous Vide

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.

Effect of Sous-vide Cooking Time on Quality Characteristics of Chuncheon Dakgalbi during Chilled Storage

2018 ◽  
Vol 34 (6) ◽  
pp. 588-597
Author(s):  
Hae Seong Jeong ◽  
Ki Ho Baek ◽  
Dicky Tri Utama ◽  
Juntae Kim ◽  
Aera Jang ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Time ◽  
Chilled Storage ◽  
Sous Vide

scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

scholarly journals Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

2020 ◽  
Vol 8 (1) ◽  
pp. 107-114
Author(s):  
Houra Ramezani ◽  
Khadijeh Abhari ◽  
Zahra Pilevar ◽  
Hosseini Hedayat ◽  
Abdorreza Mohammadi
Keyword(s):  
Ascorbic Acid ◽  
Meat Products ◽  
Ascorbic Acid Content ◽  
Cooking Time ◽  
Nitrite Reduction ◽  
Processed Meat ◽  
Refrigerated Storage ◽  
Meat Content ◽  
Residual Nitrite ◽  
Nitrite Content

Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors. Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively. Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage. Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.

scholarly journals PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

2017 ◽  
Vol 30 (2) ◽  
pp. 496-502 ◽  
Author(s):  
JOÃO RENATO DE JESUS JUNQUEIRA ◽  
FAUSTO ALVES DE LIMA JUNIOR ◽  
GISELE SOUZA FERNANDES ◽  
MARIA CRISTINA DIAS PAES ◽  
JOELMA PEREIRA
Keyword(s):  
Weight Gain ◽  
Proximate Composition ◽  
Cooking Quality ◽  
Color Difference ◽  
Cooking Time ◽  
Nutritional Deficiencies ◽  
Volume Increase ◽  
Technological Characteristics ◽  
Significant Difference ◽  
The World

ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

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