TY - JOUR
T1 - Sous-vide cooking of meat
T2 - a Maillarized approach
AU - Ruiz Carrascal, Jorge
AU - Roldán, Mar
AU - Refolio, Francisco
AU - Pérez-Palacios, Trinidad
AU - Antequera, Teresa
PY - 2019
Y1 - 2019
N2 - Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, water content, colour formation or flavour development. In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.
AB - Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, water content, colour formation or flavour development. In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.
KW - Browning index
KW - Long-time low-temperature
KW - Sensory
KW - Sous-vide
KW - Volatiles
U2 - 10.1016/j.ijgfs.2019.100138
DO - 10.1016/j.ijgfs.2019.100138
M3 - Journal article
AN - SCOPUS:85061334558
SN - 1878-450X
VL - 16
SP - 1
EP - 5
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
M1 - 100138
ER -