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...

Full description

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

Similar Items

Similar Items