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.

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References

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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

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