Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
| Autor: | Alena Saláková, Blanka Macharáčková, Danka Haruštiaková, Josef Kameník, Kateřina Bogdanovičová |
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| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry 010401 analytical chemistry Sous vide Longissimus Thoracis Food composition data Meat juice Loin 01 natural sciences 0104 chemical sciences Tenderness 03 medical and health sciences Pork meat medicine Cooked meat Food science medicine.symptom Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 96:103752 |
| ISSN: | 0889-1575 |
| DOI: | 10.1016/j.jfca.2020.103752 |
| Popis: | Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after SVC (55 °C/2 h, 55 °C/3 h, 60 °C/2 h, 60 °C/3 h, 60 °C/6 h, 60 °C/12 h, 70 °C/2 h, 70 °C/3 h, 70 °C/4 h) in comparison with the conventional method of broiling. Samples of both the cooked meat and the meat juice released during cooking were collected for determination of element concentrations (Na, K, Ca, Mg, Fe, Zn, Cu). The lowest cooking losses were noted for SVC at 55 °C, which differed from all the other types of SVC as well as from broiling (P |
| Databáze: | OpenAIRE |
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