Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Food Control ◽  
2021 ◽  
pp. 108666
Author(s):  
Jiangnan Huang ◽  
Yajing Qi ◽  
Faisal Manzoor Muhammad ◽  
Qin Guo ◽  
Bin Xu
Keyword(s):  
Wheat Flour ◽  
Superheated Steam ◽  
Storage Stability ◽  
Quality Characteristics ◽  
And Storage

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

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1011
Author(s):  
Dong Kook Cho ◽  
Boin Lee ◽  
Hyeonbin Oh ◽  
Jae Sang Lee ◽  
Young Soon Kim ◽  
...  
Keyword(s):  
Storage Stability ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Heating Process ◽  
Thiobarbituric Acid Reactive Substance ◽  
Quality Properties ◽  
Visual Attributes ◽  
Sous Vide ◽  
Pork Patties ◽  
And Storage

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.

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

2009 ◽  
Vol 32 (6) ◽  
pp. 760-774 ◽  
Author(s):  
V. JACKSON ◽  
M.W. SCHILLING ◽  
S.M. FALKENBERG ◽  
T.B. SCHMIDT ◽  
P.C. COGGINS ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Chicken Nuggets ◽  
And Storage

Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

2016 ◽  
Vol 22 (1) ◽  
pp. 83 ◽  
Author(s):  
O.P. Malav ◽  
B.D. Sharma ◽  
R.R. Kumar ◽  
S. Talukder ◽  
S.R. Ahmed ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Kidney Bean ◽  
Red Kidney Bean ◽  
And Storage

Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

LWT ◽  
2007 ◽  
Vol 40 (10) ◽  
pp. 1832-1840 ◽  
Author(s):  
Mehdi Ghiafeh Davoodi ◽  
P. Vijayanand ◽  
S.G. Kulkarni ◽  
K.V.R. Ramana
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Tomato Powder ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document