TY - JOUR
T1 - Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
AU - Roldan, Mar
AU - Antequera, Teresa
AU - Martin, Alberto
AU - Isabel Mayoral, Ana
AU - Ruiz Carrascal, Jorge
PY - 2013/3
Y1 - 2013/3
N2 - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80. °C) and time (6, 12, and 24. h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60. °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24. h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60. °C and gelation at 70. °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h).
AB - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80. °C) and time (6, 12, and 24. h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60. °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24. h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60. °C and gelation at 70. °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h).
U2 - 10.1016/j.meatsci.2012.11.014
DO - 10.1016/j.meatsci.2012.11.014
M3 - Journal article
C2 - 23273466
SN - 0309-1740
VL - 93
SP - 572
EP - 578
JO - Meat Science
JF - Meat Science
IS - 3
ER -