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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...

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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:
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
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author Wang, Hengpeng
Gao, Ziwu
Guo, Xiuyun
Gao, Sumin
Wu, Danxuan
Liu, Zongzhen
Wu, Peng
Xu, Zhicheng
Zou, Xiaobo
Meng, Xiangren
author_facet Wang, Hengpeng
Gao, Ziwu
Guo, Xiuyun
Gao, Sumin
Wu, Danxuan
Liu, Zongzhen
Wu, Peng
Xu, Zhicheng
Zou, Xiaobo
Meng, Xiangren
author_sort Wang, Hengpeng
collection PubMed
description 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 with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T(2) relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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spelling pubmed-93679222022-08-12 Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms Wang, Hengpeng Gao, Ziwu Guo, Xiuyun Gao, Sumin Wu, Danxuan Liu, Zongzhen Wu, Peng Xu, Zhicheng Zou, Xiaobo Meng, Xiangren Foods Article 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 with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T(2) relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation. MDPI 2022-07-28 /pmc/articles/PMC9367922/ /pubmed/35954018 http://dx.doi.org/10.3390/foods11152251 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wang, Hengpeng
Gao, Ziwu
Guo, Xiuyun
Gao, Sumin
Wu, Danxuan
Liu, Zongzhen
Wu, Peng
Xu, Zhicheng
Zou, Xiaobo
Meng, Xiangren
Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title_full Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title_fullStr Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title_full_unstemmed Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title_short Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
title_sort changes in textural quality and water retention of spiced beef under ultrasound-assisted sous-vide cooking and its possible mechanisms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367922/
https://www.ncbi.nlm.nih.gov/pubmed/35954018
http://dx.doi.org/10.3390/foods11152251
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