Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2 and 0.4 on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60„ƒ and 45+70„ƒ) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties...
| Main Authors: | , , , , |
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| Format: | Article |
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Korean Society for Food Science of Animal Resources
2023
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| _version_ | 1811137798380453888 |
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| author | Ruslan, Nurul Nazirah Tang, John Yew Huat Huda, Nurul Ismail-Fitry, Mohammad Rashedi Ishamri, Ismail |
| author_facet | Ruslan, Nurul Nazirah Tang, John Yew Huat Huda, Nurul Ismail-Fitry, Mohammad Rashedi Ishamri, Ismail |
| author_sort | Ruslan, Nurul Nazirah |
| collection | UPM |
| description | Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2 and 0.4 on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60„ƒ and 45+70„ƒ) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4 phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness. |
| first_indexed | 2024-09-25T03:40:01Z |
| format | Article |
| id | upm.eprints-107603 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-09-25T03:40:01Z |
| publishDate | 2023 |
| publisher | Korean Society for Food Science of Animal Resources |
| record_format | dspace |
| spelling | upm.eprints-1076032024-09-09T02:06:30Z http://psasir.upm.edu.my/id/eprint/107603/ Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus Ruslan, Nurul Nazirah Tang, John Yew Huat Huda, Nurul Ismail-Fitry, Mohammad Rashedi Ishamri, Ismail Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2 and 0.4 on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60„ƒ and 45+70„ƒ) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4 phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness. Korean Society for Food Science of Animal Resources 2023-05-01 Article PeerReviewed Ruslan, Nurul Nazirah and Tang, John Yew Huat and Huda, Nurul and Ismail-Fitry, Mohammad Rashedi and Ishamri, Ismail (2023) Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus. Food Science of Animal Resources, 43 (3). 491 - 501. ISSN 2636-0772; ESSN: 2636-0780 https://www.kosfaj.org/archive/view_article?pid=kosfa-43-3-491 10.5851/kosfa.2023.e11 |
| spellingShingle | Ruslan, Nurul Nazirah Tang, John Yew Huat Huda, Nurul Ismail-Fitry, Mohammad Rashedi Ishamri, Ismail Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title | Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title_full | Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title_fullStr | Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title_full_unstemmed | Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title_short | Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus |
| title_sort | effects of phosphate and two stage sous vide cooking on textural properties of the beef semitendinosus |
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