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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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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

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