Perspectives for the application of the sous-vide cooking in the development of products for public catering
DOI:
https://doi.org/10.5219/1719Keywords:
sous-vide, beef, microbiological quality, microstructure, meat, weight loss, product yield , gingerAbstract
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
Metrics
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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: https://doi.org/10.1016/j.foodchem.2020.128500
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.