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 Cooking Method on the Toughness of Bovine M. Semitendinosus

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Bryony J. James ◽  
Seo Won Yang
Keyword(s):  
Shear Force ◽  
Structural Changes ◽  
Microstructural Analysis ◽  
High Pressure Processing ◽  
Cooking Loss ◽  
Cooking Methods ◽  
Cooking Method ◽  
Raw Meat ◽  
Sous Vide ◽  
Environmental Sem

Three cooking methods (conventional oven roasting, sous vide and high pressure processing) were compared for their impact on toughness of bovine M. semitendinosus. Oven roasting resulted in the greatest cooking loss (31%) and highest Warner-Bratzler peak shear force (103N) as a result of the greatest shrinkage of the myofibrils and greatest loss of water (via shrinkage and through the dry cooking environment). Sous vide and HPP resulted in similar, low, cooking loss (19% and 17% respectively) with similar shrinkage of the myofibrils. The increased gelatinisation of the connective tissue when using HPP processing resulted in the least toughening of the meat with a peak shear force of 54N compared to (46N for the raw meat). Sous vide cooking also resulted in gelatinisation of the connective collagen, though not to the same extent as HPP, leading to a relatively tender sample with a peak shear force of 75N. Microstructural analysis using light and scanning electron microscopy revealed the structural changes occurring during cooking including shrinkage and increasing crimp of the fibrils. Environmental SEM in particular was able to show the enhanced gelatinisation resulting from HPP processing.

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

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide)

2013 ◽  
Vol 14 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Naomi ISHIWATARI ◽  
Mika FUKUOKA ◽  
Akihiro TAMEGO ◽  
Noboru SAKAI
Keyword(s):  
Cooking Method ◽  
Sous Vide

scholarly journals Low-temperature cooking method "sous vide" in the restaurant industry: A review

2020 ◽  
Vol 3 (1) ◽  
pp. 92
Author(s):  
Stanko Stankov ◽  
Hafize Fidan ◽  
Marianna Baeva ◽  
Russyian Rusev
Keyword(s):  
Low Temperature ◽  
Food Service ◽  
Holistic Approach ◽  
Cooking Methods ◽  
Cooking Method ◽  
Heat Stable ◽  
Wide Range ◽  
Sous Vide ◽  
Vegetable Foods ◽  
The Right

The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

scholarly journals Investigation of the process of cooking chicken fillet using sous-vide technology

2021 ◽  
Vol 83 (2) ◽  
pp. 29-34
Author(s):  
E. I. Koroleva ◽  
A. M. Davydov ◽  
E. N. Nikulina ◽  
A. A. Derkanosova
Keyword(s):  
Heat Treatment ◽  
Treatment Process ◽  
Heat Treatment Process ◽  
Medium Temperature ◽  
Working Chamber ◽  
Higher Temperature ◽  
Sous Vide ◽  
Micro Organisms ◽  
High Degree ◽  
Heating Medium

To determine the duration of the heat treatment process on the heating medium (water)To determine the duration of the heat treatment process on the heating medium (water) temperature and layer thickness of the original sample using sous-vide technology, a chicken fillet was selected. The following diagrams were plotted and analyzed: temperature in the chicken fillet specimen as a function of duration of heat treatment process at heating medium (water) temperatures of 60, 70 and 80?C; temperature in the chicken fillet specimen as a function of duration of heat treatment process at thickness of 0.5; 1; 2 cm. Recommendations are given for choosing the optimum temperature regime and thickness of the layer of chicken fillets for cooking by sous-vide technology. At a temperature of water in the thermostat working chamber of 60? C can not be reached inside the sample of product to a temperature of 68-70 ? C, even after 5 minutes of exposure, so there is a possibility of harmful micro-organisms in the finished product. At a temperature of water in the thermostat working chamber of 80 ? C is intense heating of chicken fillets to a temperature of readiness, but the product remains raw because of the short duration of the process, with a further curing the product is heated to a higher temperature of 78-79 ? C, which reduces the quality of the finished product. Optimal selected heating medium temperature (water) in the working chamber of thermostat-70 ?C, which is in the range of recommended regulatory documentation temperatures. At this temperature, the product achieves the necessary cooking temperature of 68-70 ?C, and the duration of heat treatment is reduced by 2.9 times, energy consumption is reduced by 2 times and a high degree of readiness of the product is cooked.

Study of mechanical properties and subsurface damage of quartz glass at high temperature based on MD simulation

2019 ◽  
Vol 04 (02) ◽  
pp. 1950003 ◽  
Author(s):  
Xiaoguang Guo ◽  
Chong Chen ◽  
Renke Kang ◽  
Zhuji Jin
Keyword(s):  
Mechanical Properties ◽  
Elastic Modulus ◽  
High Temperature ◽  
Quartz Glass ◽  
Subsurface Damage ◽  
Simulation Based ◽  
Glass Model ◽  
Crystal Model ◽  
Higher Temperature ◽  
Lower Temperature

The mechanical properties (hardness, elastic modulus) and subsurface damage of quartz glass at high temperature are studied by nanoindentation simulation based on molecular dynamics (MD). By heating the quartz crystal model to 3000[Formula: see text]K and annealing to 300[Formula: see text]K twice, the quartz glass model is prepared. According to the nanoindentation simulation results, the hardness of quartz glass decreases by 53.6% and the elastic modulus increases by 10.9% at 1500[Formula: see text]K compared to those at 300[Formula: see text]K. When the temperature rises from 300[Formula: see text]K to 1500[Formula: see text]K, the critical grinding depth of quartz glass increases from nanoscale to micron-scale. The investigation of subsurface damage shows that the damaged layer thickness decreases slightly with the increase of temperature. The damaged layer extends downward under the indenter at lower temperature and extends along the indenter at higher temperature.

PENGARUH METODE LAMA WAKTU PEMASAKAN SAGU SEP DAGING RUSA (Cervus timorensis) DENGAN CARA PENGUKUSAN DAN PENGOVENAN TERHADAP SUSUT MASAK DAN SIFAT ORGANOLEPTIK

2018 ◽  
pp. 1-9
Author(s):  
Bonita Praptiwi Dewi ◽  
Dirwan Muchlis ◽  
Irine Ike Ike ◽  
Maria M Nay Nadu Lesik
Keyword(s):  
Cooking Time ◽  
Cooking Loss ◽  
Organoleptic Test ◽  
Randomized Design

The purpose of this to determine the cooking loss and organoleptic test of deer meat sago sep (Cervus timorensis) with different of cooking time. This research used a complete randomized design (RAK) which consists, 3 treatment and 3 replication. The treatment were I- C1 (cooking time for 40 minutes), treatment II-C2 (cooking time for 60 minutes) and treatment III-C3 (cooking time for 80 minutes). The parameters measured were cooking loss and organoleptic test on the aroma, color, flavor, texture and receptivity. The result of this research is cooking loss of steaming and baking on treatment C1 is better  average 13,11 and 5,65 ,however based on organoleptic test, the treatment C3 preferred by panelis. The cooking time on steaming and baking give a aroma, color, flavor, texture and acceptance significant effect (P<0,05)

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