Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
Hengpeng WangZiwu GaoXiuyun GuoSumin GaoDanxuan WuZongzhen LiuPeng WuXu ZhichengXiaobo ZouXiangren Meng
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Abstract:
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.Keywords:
Chewiness
Water-Holding Capacity
Sous vide
The effects of high pressure processing( HPP)( 0,100,200 and 300 MPa for 10 min) on the sensory quality,p H,whiteness,texture and water holding capacity( WHC) of sea bass during refrigerated storage were investigated. The sensory score,hardness,springiness and chewiness of sea bass decreased gradually,while the whiteness increased. The p H value decreased initially and then increased gradually during storage,while the WHC showed the opposite. High pressure treatment could improve the hardness and chewiness of muscle significantly( P 0. 01).Meanwhile,p H value,WHC and whiteness increased,and the amount of TVC in samples at 200 MPa HPP treatment was less than controls and the other two groups. Additionally,the effects of HPP treatment at 300 MPa on fish quality were more than the treatment at 0,100 or 200 MPa. The results indicated that HPP has the potential applying in improving meat quality of sea bass.
Chewiness
Sea bass
Pascalization
Water-Holding Capacity
Dicentrarchus
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Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products. The addition of a high quantity of GdL(G10T0) had an effect on the decrease in lightness (L* 58.98) and the increase in redness (a* 3.62). TG and GdL also decreased in terms of cooking loss (CL) and water holding capacity (WHC) of PBMPs. G5T5 showed the lowest CL (3.8%), while G3T7 showed the lowest WHC (86.02%). The mechanical properties also confirmed that G3T7-added patties have significantly high hardness (25.49 N), springiness (3.7 mm), gumminess (15.99 N), and chewiness (57.76 mJ). The improved textural properties can compensate for the chewability of PBMPs. Although the overall preference for improved hardness was not high compared to the control in the sensory test, these results provide a new direction for improving the textural properties of plant-based meat by using binders and forming fibrous structures.
Chewiness
Lightness
Tissue transglutaminase
Water-Holding Capacity
Texture (cosmology)
Health Benefits
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Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetration force, and texture profile) were studied. In general, our results revealed significant differences (p ≤ 0.05) between the sous-vide and conventional oven cooking methods for most of the studied parameters. Increasing the sous-vide cooking temperature-time combination resulted in lower shear and penetration forces. Moreover, a clear decline in meat hardness, chewiness, and gumminess was observed. Sous-vide cooking depends on water for cooking, where the thermal conductivity coefficient is high and uniform. The textural changes during sous-vide cooking made the meat more homogenous and tender. Conversely, the conventional oven method depends on dry air heat where the thermal conductivity coefficient is low in comparison with sous-vide cooking. The elevation of the penetration force, hardness, chewiness, and gumminess along with the increasing temperature-time values combination was obvious for the conventional oven-cooked meat.
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Sous vide
Cooked meat
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Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content (0.2 %,0.4 %,0.6 %)of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference (P0.05)between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS (hardness, chewiness, springiness, cohesiveness)and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.
Chewiness
Carrageenan
Water-Holding Capacity
Fat substitute
Texture (cosmology)
Quantitative Descriptive Analysis
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Chewiness
Water-Holding Capacity
Water activity
Texture (cosmology)
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The objective of this study was to investigate how pre-chilling temperature(-14 ℃, -18 ℃, -22 ℃, -26 ℃, -30 ℃) affected chilled pork quality. The results showed that pre-chilling temperature greatly influenced chilled pork quality. When the pre-chilling temperature was -22 ℃, it greatly improved water holding capacity(WHC), color and texture. Instrumental texture indicated that the value of hardness, gumminess and chewiness was decreased but there was no significant influence in springiness and adhesiveness. The carcass pH and temperature in postmortem 45 min have predictive value on final WHC, pH45 min have negative correlation with drip loss, T45 min have positive correlation with drip loss of chilled pork.
Chewiness
Water-Holding Capacity
Positive correlation
Negative correlation
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Green roofs can be used to reduce the volume of polluted stormwater that is generated by cities. Modelling rainfall retention is critical, but green roof water balance models often rely on the physical properties of substrates. In these models, substrate water holding capacity (WHC) determines the depth of water which can be stored before runoff is generated; whereas, the permanent wilting point (PWP) limits evapotranspiration. The WHC and PWP, as well as plant available water (PAW; where PAW = WHC − PWP), as determined from laboratory tests, may not truly reflect how substrates perform on green roofs. We therefore ran a simulated rainfall experiment on green roof modules to (i) compare the rainfall retention of vegetated and non-vegetated substrates with different WHC and PAW, and (ii) relate retention to substrate storage capacity, as calculated from laboratory measures of WHC and PAW. We found that the PAW of a substrate is a better indicator of evapotranspiration and retention when compared with WHC. However, we also found that substrates always retained less water than their calculated storage capacity would suggest, most likely being due to their high permeability. Our results indicate that using laboratory-derived measures of WHC and PAW in green roof models may be over-estimating both evapotranspiration and rainfall retention.
Green roof
Water-Holding Capacity
Permanent wilting point
Available water capacity
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The effect of high hydrostatic pressure(HHP) levels(100～400 MPa) on color,pH,WBC and texture of low-salt(salt 1%) chicken meat gels(CMG) were investigated on pressure-holding time of 15 min and at room temperature.The result showed that intensity of CMG decreased evidently,and its hardness,springiness and chewiness increased significantly under the pressure of 200 MPa or above.The pH value of CMG increased markedly at 300 to 400 MPa(P 0.05).Cooking loss(CL) of the gel was lower at 100 and 300 MPa than that of control group,and was higher at 200 MPa(P0.05).There was no significant change in water-holding capacity of the gel from 100 MPa to 400 MPa(P0.05).Therefore,low-salt CMG with high hardness,springiness,cohesiveness and low CL could be obtained via application of 300 MPa pressure during its processing.
Chewiness
Hydrostatic pressure
Water-Holding Capacity
Texture (cosmology)
Syneresis
Pascalization
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This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.
Chewiness
Pea protein
Water-Holding Capacity
Protein isolate
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Chewiness
Water-Holding Capacity
Lightness
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