The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
| Autor: | Joseph P. Kerry, Cristina Botinestean, Anne Maria Mullen, Mohammad B. Hossain, Ruth M. Hamill |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Male
Food industry Food Handling Sous vide Color Tenderness chemistry.chemical_compound Elderly 0404 agricultural biotechnology Papain medicine Animals Response surface methodology Food science Cooking Muscle Skeletal Mathematics business.industry 0402 animal and dairy science Proteolytic enzymes 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Impaired dentition Meat Products Sous-vide chemistry Chewiness Cattle medicine.symptom Beef business Shear Strength Food Science |
| Zdroj: | Meat science. 177 |
| ISSN: | 1873-4138 |
| Popis: | The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120 min cooking sous-vide and 0.01 mg papain/100 g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models. |
| Databáze: | OpenAIRE |
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