Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus .
| Autor: | Ruslan NN; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut 22200, Terengganu, Malaysia., Tang JYH; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut 22200, Terengganu, Malaysia., Huda N; Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia., Ismail-Fitry MR; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia., Ishamri I; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut 22200, Terengganu, Malaysia. |
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| Jazyk: | angličtina |
| Zdroj: | Food science of animal resources [Food Sci Anim Resour] 2023 May; Vol. 43 (3), pp. 491-501. Date of Electronic Publication: 2023 May 01. |
| DOI: | 10.5851/kosfa.2023.e11 |
| Abstrakt: | Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness. Competing Interests: The authors declare no potential conflicts of interest. (© Korean Society for Food Science of Animal Resources.) |
| Databáze: | MEDLINE |
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