Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2024-07-01 DOI:10.5851/kosfa.2024.e23
Kyu-Min Kang, Hack-Youn Kim
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Abstract

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60°C is effective in reducing off-flavor and improving tenderness.

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蒸煮温度对黑山羊肱三头肌的影响
本研究旨在确定蒸煮温度对黑山羊肱三头肌的影响。将黑山羊(12 个月)的肱三头肌分别在 55°C、60°C 和 65°C 的温度下进行蒸煮。对样品的颜色、扫描电子显微镜照片、肌节长度、纤维横截面积、蒸煮率、剪切力、感官评价和芳香特征进行了检测。结果表明,CIE a*、CIE b*和色度随苏氏蒸煮温度的升高而增加。然而,随着蒸煮温度的升高,蒸煮率明显下降,60°C 和 65°C 样品的剪切力没有明显差异。在感官评价方面,60°C 的样品在风味、质地和异味方面得分最高。此外,60°C 样品的辛二酮(金属香味特征)强度值明显最低(60°C 下的黑山羊肱三头肌能有效减少异味并提高嫩度)。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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