Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated wit...

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Bibliographic Details
Main Authors: Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
ultrasound
sous-vide cooking
spiced beef
textural quality
water retention
Online Access:https://www.mdpi.com/2304-8158/11/15/2251

Internet

https://www.mdpi.com/2304-8158/11/15/2251

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