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241205s2024 xx |||||o 00| ||eng c |
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|a 10.1177/10820132241299840
|2 doi
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|a (NLM)39632725
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|a DE-627
|b ger
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|e rakwb
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|a eng
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| 100 |
1 |
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|a Nik Zainal Abidin, Nik Zuhairah
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Phosphate and two-stage cooking
|b Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus
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|c 2024
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Revised 05.12.2024
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|a published: Print-Electronic
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|a Citation Status Publisher
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|a The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide cooked at two different temperatures, 60 °C and 70 °C, for two different durations, 3 h and 6 h. Analytical techniques including Warner-Bratzler shear force (WBSF), pH, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) were employed. STPP concentration did not yield a statistically significant impact on the pH and FTIR spectrum of sous-vide beef (p > 0.05). However, STPP markedly enhanced tenderness by loosening the myofibril structure (observed in SEM) and weakening myosin and actin bands (observed in SDS-PAGE). This improvement led to lower WBSF values with 0.3% STPP, particularly noticeable at 60 °C for 6 h. Additionally, 0.3% STPP delayed lipid oxidation, evidenced by lower oxidation values after 4 weeks of refrigerated storage at 4 °C. These findings highlight STPP's potential to improve tenderness and lipid oxidation stability in sous-vide beef
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4 |
|a Journal Article
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4 |
|a Sous-vide
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|a beef semitendinosus
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| 650 |
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4 |
|a lipid oxidation
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| 650 |
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4 |
|a myosin
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| 650 |
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4 |
|a phosphate
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| 700 |
1 |
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|a Shamsuddin, Nurul Aimiza
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Mohd Radzi, Nur Raudhatul Syahindah
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Yew Huat, John Tang
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ishamri, Ismail
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g (2024) vom: 05. Dez., Seite 10820132241299840
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
8 |
|g year:2024
|g day:05
|g month:12
|g pages:10820132241299840
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| 856 |
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|u http://dx.doi.org/10.1177/10820132241299840
|3 Volltext
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