Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

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 wit...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Hengpeng, Gao, Ziwu, Guo, Xiuyun, Gao, Sumin, Wu, Danxuan, Liu, Zongzhen, Wu, Peng, Xu, Zhicheng, Zou, Xiaobo, Meng, Xiangren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367922/
https://www.ncbi.nlm.nih.gov/pubmed/35954018
http://dx.doi.org/10.3390/foods11152251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367922/
https://www.ncbi.nlm.nih.gov/pubmed/35954018
http://dx.doi.org/10.3390/foods11152251

Ejemplares similares