Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors to man...
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| Format: | Thesis Book |
| Language: | English |
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| LEADER | 04215cam a2200301 7i4500 | ||
|---|---|---|---|
| 001 | 0000099390 | ||
| 005 | 20210317090000.0 | ||
| 008 | 201019s2020 ko eng | ||
| 040 | |a UniSZA | ||
| 050 | 0 | 0 | |a TP 374 |
| 090 | 0 | 0 | |a TP 374 |b .I84 2020 |
| 100 | 0 | |a Ishamri Ismail |e author | |
| 245 | 0 | 0 | |a Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat |c Ishamri bin Ismail. |
| 264 | 0 | |c 2020. | |
| 300 | |a xxii, 155 leaves: |b colour illustration; |c 31cm. | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 502 | |a Thesis (Doctor of Philosophy) - Gyeongsang National University,2020 | ||
| 504 | |a Includes bibliographical references (leaves 148-151) | ||
| 505 | 0 | |a 1. Literature review -- 2. Development of two-stage thermal -- 3. Effect of two-stage sous-vide on quality -- 4. Comparison of physicochemical properties and soluble collagen between beef and goat meat -- 5. Studies on factors contribute to toughness and tenderness -- 6. Taste attributes sensed by electronic -- 7. Conclusions and recommendations | |
| 520 | |a A perfect combination of temperature and time is important in sous-vide preparation because it could provide tenderness, good water-holding capacity, color properties, and better palatability. The selection of appropriate temperature and time for cooking of various muscles are the key factors to manipulate the eating quality as described. The challenges are to cope with the mild cooking regimes and to balance both the physicochemical characteristics and the taste attributes. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF), and beef from Hanwoo semitendinosus (ST) were used for sous-vide preparation. Various temperatures and times were subjected in order to find the right combination of lowtemperature and long-time and to propose the novelty in this research project. Traditional sousvide or single-stage sous-vide cooking was performed at 60, 65, 70, and 75 "C for 6 and 12 h cooking period, while novel or two-stage sous-vide was sequentially cooked at 45 and 49 "C for 3 h, and 60, 65, 70, and 75 "C for either 3 or 9 h. Physicochemical properties (tenderness, color, and water retention) and taste attributes (umami, astringency, sourness, saltiness, bitterness, and richness) were determined. To evidence the physicochemical and taste properties, the detail investigation on total collagen content, collagen solubility, sarcoplasmic and myofibrillar proteins solubility, elastic modulus, sarcomere length, enzyme activity, perimysium thickness, myoglobin content, desmin degradation, proteins and lipids oxidation, nucleotide compounds, free amino acids, equivalent umami concentration (EUe), and sensory evaluation by an electronic tongue were carried out. From our findings, we found that both textural properties (tenderness, color, and water retention) and palatability (umami and volatile flavors) could not be perceived at the same temperature. The former temperature, which is at 60 "C is vital for the development of tenderness, preservation of color properties, and prevent the higher losses. Two-stage sous-vide at 45+60 "C for 6 h was apparently exhibited the perfect match of temperature-time which presented the lower shear force values, higher a* values, and the lowest cooking loss as compared traditional us-vide cooking method for both goat meat and beef. The fact that mild treatment from stepped cooking has better proteolytic activity, longer sarcomere, higher desmin degradation, and thinner perimysium, concomitant with the reduction in the shear strength values. Also, the novel cooking method exposed to the second temperature was shorter cooking time than the single-stage sous-vide owing to the redder and clear myoglobin band as well as it exhibited a higher protein solubility result ng in the | ||
| 610 | 2 | 0 | |a Gyeongsang National University -- |x Dissertations |
| 650 | 0 | |a Sous-vide cooking | |
| 650 | 0 | |a Food -- |x Effect of heat on | |
| 650 | 0 | |a Cooking -- |x methods | |
| 710 | 2 | |a Gyeongsang National University | |
| 999 | |a 1000180395 |b Thesis |c Reference |e Tembila Thesis Collection | ||