Perspectives for the application of the sous-vide cooking in the development of products for public catering

Authors

  • Sayat Berdigaliuly Almaty Technological University, Department of Technology of Food Products, Tole Bi Str., 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +87273967133
  • Lyazzat Baybolova lmaty Technological University, Department of Technology of Food Products, Tole Bi Str., 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77273170053
  • Nataliia Davydenko Kemerovo State University, Department of Technology and Organization of Public Catering, Krasnaya Str., 6, 650000, Kemerovo, Russian Federation, Tel.: +73842583885
  • Talgat Kulazhanov Almaty Technological University, Department of Mechanization and Automation of Manufacturing Processes, Tole Bi Str., 100, 050012, Almaty, Republic of Kazakhstan, Tel.: +77272218808
  • Yernur Kulazhanov JSC "Kazyna Capital Management", Department of Project Structuring, Mangilik El Ave, 55A, 010017, Nur-Sultan, Republic of Kazakhstan, Tel.: +77172554222
  • Jozef Čapla The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371
  • Peter Zajác The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371

DOI:

https://doi.org/10.5219/1719

Keywords:

sous-vide, beef, microbiological quality, microstructure, meat, weight loss, product yield , ginger

Abstract

The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Baldwin, D. E. (2012). Sous-vide cooking: A review. In International Journal of Gastronomy and Food Science (Vol. 1, No. 1, pp. 15–30). Elsevier. https://doi.org/10.1016/j.ijgfs.2011.11.002

Kilibarda, N., Brdar, I., Baltic, B., Markovic, V., Mahmutovic, H., Karabasil, N., & Stanisic, S. (2018). The safety and quality of sous-vide food. In Meat Technology (Vol. 59, No. 1, pp. 38–45). Institute of Meat Hygiene and Technology. https://doi.org/10.18485/meattech.2018.59.1.5

Hyytia-Trees, E., Skyttä, E., Mokkila, M., Kinnunen, A., Lindsrom, M., Lahteenmaki, L., Ahvenainen, R., & Korkeala, H. (2000). Safety evaluation of sous-vide-processed products with respect to nonproteolytic clostridium botulinum by use of challenge studies and predictive microbiological models. In Applied and Environmental Microbiology (Vol. 66, No. 1, pp. 223–229). American Society for Microbiology. https://doi.org/10.1128/aem.66.1.223-229.2000

Głuchowski, A., Czarniecka-Skubina, E., & Buła, M. (2020). The use of the sous-vide method in the preparation of poultry at home and in catering-protection of nutrition value whether high energy consumption. In Sustainability (Switzerland) (Vol. 12, No. 18, article number 7606). MDPI. https://doi.org/10.3390/su12187606

Bhat, Z. F., Morton, J. D., Zhang, X., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. In Food Research International (Vol. 127, article number 108708). Elsevier. https://doi.org/10.1016/j.foodres.2019.108708

Smith, P., Toupin, C., Gagnon, B., Voye, R., Fiset, P.P., & Simpson. M. V. (1990). A Hazard Analysis Critical Control Point Approach (HACCP) to ensure the microbiological safety of sous-vide processed meat/pasta product. In Food Microbiology (Vol. 7, pp. 177–l98). Elsevier. https://doi.org/10.1016/0740-0020(90)90024-C

Teles, A. M., dos Santos, B. A., Ferreira, C. G., Mouchreck, A. N., da Silva Calabrese, K., Abreu-Silva, A. L., & Almeida-Souza, F. (2019). Ginger (Zingiber officinale) antimicrobial potential: A review. In H. Wang (Ed), Ginger Cultivation and Its Antimicrobial and Pharmacological Potentials. IntechOpen. https://doi.org/10.5772/intechopen.89780

GOST 33818-2016 "Meat. High quality beef. Technical conditions". (2019). Retrieved from https://docs.cntd.ru/document/1200138462

GOST 10444.15-94 "Methods for determining the amount of mesophilic aerobic and facultatively anaerobic microorganisms". (2010). Retrieved from https://docs.cntd.ru/document/1200022648

GOST 55479-2013 "Meat and meat products. Methods for the determination of amino-ammonia nitrogen". (2019). Retrieved from https://docs.cntd.ru/document/1200103310

GOST R 55569-2013 "Feed, compound feed, compound feed raw materials. Determination of proteinogenic amino acids by capillary electrophoresis". (2014). Retrieved from https://docs.cntd.ru/document/1200105562

GOST 31470-2012 "Poultry meat, by-products and semi-finished products from poultry meat. Methods of organoleptic and physicochemical research". (2013). Retrieved from https://docs.cntd.ru/document/1200096484

GOST R 51478-99 (ISO 2917-74) "Meat and meat products. Control method for determining the concentration of hydrogen ions (pH)". (2018). Retrieved from https://docs.cntd.ru/document/1200028185

GOST 9959-2015 "Meat products. General conditions for carrying out sensory evaluation". (2010.) Retrieved from https://docs.cntd.ru/document/1200021615

Roldán, M., Antequera, T., Martín, A., Mayoral, A.I., & Ruiz, J. (2013). Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. In Meat Science (Vol. 93, No. 3, pp. 572–578). Elsevier. https://doi.org/10.1016/j.meatsci.2012.11.014

Dominguez-Hernandez, E., Salaseviciene, A., & Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. In Meat Science (No. 143, pp. 104–113). Elsevier. https://doi.org/10.1016/j.meatsci.2018.04.032

Ismail, I., Hwang, Y.-H., Bakhsh, A., & Joo, S.-T. (2019). The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality. In Asian-Australasian Journal of Animal Sciences (Vol. 32, No. 2, pp. 282–289). Asian-Australasian Association of Animal Production Societies. https://doi.org/10.5713/ajas.18.0347

Gómez, I., Ibañez, F. C., & Beriain, M. J. (2019). Physicochemical and sensory properties of sousvide meat and meat analog products marinated and cooked at different temperature-time combinations. In International Journal of Food Properties (Vol. 22, No. 1, pp. 1693–1708). Taylor & Francis. https://doi.org/10.1080/10942912.2019.1666869

Krylova, V. B., & Gustova, T. V. (2017). Comparative dynamics of the destruction of canned food proteins in sauce under different modes of heat treatment and subsequent storage. In Theory and Practice of Meat Processing (No. 1, pp. 37-46). V.M. Gorbatov Federal Research Center for Food Systems of RAS. https://doi.org/10.21323/2414-438X-2017-2-1-37-46

Tikhonov, S. L., & Tikhonov, N. V. (2018). An alternative technology to ensure the shelf life of meat is barbo-processing in the meat industry. In Polzunov Bulletin (Vol. 1, pp. 3-7). Polzunov Altai State Technical University.

Triki, M., Herrero, A. M., Jiménez-Colmenero, F., & Ruiz-Capillas, C. (2018). Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage. In Foods (Vol. 7, No. 9, article number 132). MDPI. https://doi.org/10.3390/foods7090132

Preti, R., Rapa, M., & Vinci, G. (2017). Effect of steaming and boiling on the antioxidant properties and biogenic amines content in green bean (phaseolus vulgaris) varieties of different colours. In Journal of Food Quality (Vol. 2017, article number 5329070). Hindawi. https://doi.org/10.1155/2017/5329070

Shehab, Th. (2016). The influence of cooking methods on the amino acid composition of poultry meat. In Theory and Practice of Meat Processing (No. 4, pp. 11–18). V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences. https://doi.org/10.21323/2414-438X-2016-1-4-11-18

Zavadlav, S., Blažić, M., de Velde, F. V., Kovačević, D. B., & Putnik, P. (2020). Sous-vide as a technique for preparing healthy and high-quality vegetable and seafood products. In Foods (Vol. 9, No. 11, article number 1537). MDPI. https://doi.org/10.3390/foods9111537

Karyotis, D., Skandamis, P. N., & Juneja, V. K. (2017). Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast. In Food Research International (Vol. 100, No. 1, pp. 894–898). Elsevier. https://doi.org/10.1016/j.foodres.2017.07.078

Onyeagba, R. A., Ugbogu O. C., Okeke, C. U., & Iroakasi, O. (2004). Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). In African Journal of Biotechnology (Vol. 3, No. 10, pp. 552–554). Academic Journals. https://doi.org/10.5897/AJB2004.000-2108

He, F.-Y., Kim, H.-W., Hwang, K.-E., Jung, T.-J., & Kim, C.-J. (2015). Effect of ginger extract and citric acid on the tenderness of duck breast muscles. In Korean Journal for Food Science of Animal Resources (Vol. 35, No. 6, pp. 721–730). Korean Society for Food Science of Animal Resources. https://doi.org/10.5851/kosfa.2015.35.6.721

Chian, F. M., Kaur, L., Astruc, T., Vénien, A., Stübler, A-S., Aganovic, K., Loison, O., Hodgkinson, S., & Boland, M. (2021). Shockwave processing of beef brisket in conjunction with sous-vide cooking: Effects on protein structural characteristics and muscle microstructure. In Food Chemistry (Vol. 343, article number 128500). Elsevier. https://doi.org/10.1016/j.foodchem.2020.128500

Downloads

Published

2022-03-10

How to Cite

Berdigaliuly, S., Baybolova, L., Davydenko, N., Kulazhanov, T., Kulazhanov, Y., Čapla, J., & Zajác, P. (2022). Perspectives for the application of the sous-vide cooking in the development of products for public catering. Potravinarstvo Slovak Journal of Food Sciences, 16, 137–148. https://doi.org/10.5219/1719

Most read articles by the same author(s)

1 2 3 4 5 > >>