Biomedical Engineering Reference
In-Depth Information
Table 10.2
Effects of
sous
-
vide
(SV) processing on different properties of meat and fi sh products
Products
Processing conditions
Effects
References
Beef
Whey protein
concentrate (WPC),
sodium chloride
(NaCl), modifi ed
whey protein
concentrate (MWPC),
sodium
tripolyphosphate
(STPP)
Muscles with STPP + NaCl presented
a signifi cantly higher total yield in
comparison to others and lower shear
force value than control.
Cooking with STPP + NaCl or WPC/
MWPC + NaCl depicted compact and
uniform microstructures.
Muscles with STPP + NaCl showed a
pink colour, other treatment muscles
presented colours between pinkish-
grey and grey-brown.
STPP + NaCl added samples presented
the highest values of tenderness and
juiciness.
Addition of STPP + NaCl had a better
performance than WPC/
MWPC + NaCl.
Szerman
et al.
(
2012
)
Pork cheeks
Vacuum packaging,
cooking at different
time-temperature
combinations
Low weight loss and high moisture in
samples cooked for a shorter time and
at a lower temperature.
Samples cooked at 60 °C showed
more lightness (L*) and redness (a*).
Higher TBARS number for samples
cooked for 12 h at 60 °C and lower for
those cooked for 12 h at 80 °C.
Samples cooked at 80 °C for 12 h
showed lower values for most textural
parameters.
Sánchez
del Pulgar
et al.
(
2012
)
Pork loin
Vacuum packaging,
cooking (70 °C/12 h)
and storage (0, 5 and
10 weeks at 2 °C)
Sensory spoilage preceded
microbiological spoilage.
SV processing ensured the
absence or very low counts of
microbial cause of spoilage and
Enterobacteriaceae
even after
10 weeks of storage at 2 °C.
Pork loin was unacceptable after
10 weeks mainly due to deterioration
of meaty fl avour and odour.
Diaz et al.
(
2008
)
Beef
(
Semitendinosus
muscles)
Sodium chloride
(0-1.4 %), sodium
tripolyphosphate
(0-0.5 %)
Both salts alone or in combination
successfully reduced cooking loss.
The best results were obtained for the
combinations 0.25 % STPP + 1.20 %
NaCl and 0.25 % STPP + 0.70 %
NaCl, and temperatures between 60
and 65 °C, where cooking loss was
reduced close to 0 %.
Temperature increment and NaCl
addition produced a redness reduction,
which was partially countered by
STPP.
Vaudagna
et al.
(
2008
)
