Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Meat Samples
2.2. Chemicals and Reagents
2.3. Packaging and Heating at Different Vacuum Levels
2.4. pH
2.5. Cooking Loss
2.6. Texture
2.7. Color Measurement
2.8. TBA Value
2.9. Acid Value
2.10. Peroxide Value
2.11. Fatty Acids Analysis
2.12. Statistical Analysis
3. Results and Discussion
3.1. pH and Cooking Loss
3.2. Texture
3.3. Color and Appearance
3.4. TBA Value, Acid Value, and Peroxide Value
3.5. Fatty Acid Composition
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Properties | Before Cooking | After Cooking | ||
---|---|---|---|---|
C | V50 | V99 | ||
pH | 5.57 ± 0.05 c | 5.86 ± 0.04 a | 5.85 ± 0.02 a | 5.76 ± 0.04 b |
Cooking loss (%) | - | 27.27 ± 5.65 a | 26.61 ± 1.80 a | 19.61 ± 2.17 b |
TBA (mg MDA/kg) | 6.28 ± 1.53 b | 7.44 ± 0.38 a | 6.30 ± 1.16 b | 6.35 ± 0.67 b |
Acid value (mg KOH/g) | 0.15 ± 0.05 b | 0.54 ± 0.05 a | 0.47 ± 0.04 a | 0.53 ± 0.08 a |
Peroxide value (meq/kg) | 4.85 ± 2.97 a | 4.87 ± 3.51 a | 4.86 ± 2.78 a | 4.82 ± 3.52 a |
Texture Parameters | Before Cooking | After Cooking | ||
---|---|---|---|---|
C | V50 | V99 | ||
Hardness (g) | 172.46 ± 39.47 c | 2593.10 ± 532.73 a | 1723.54 ± 284.57 b | 1561.12 ± 640.94 b |
Springiness | 2.07 ± 0.02 a | 2.00 ± 0.01 b | 1.99 ± 0.03 b | 1.98 ± 0.02 b |
Chewiness | 429.92 ± 127.18 c | 6459.53 ± 1246.10 a | 4063.27 ± 266.65 b | 5047.62 ± 719.74 b |
Gumminess | 207.88 ± 62.87 c | 3229.32 ± 622.57 a | 1933.75 ± 270.79 b | 2159.31 ± 930.31 b |
Cohesiveness | 1.19 ± 0.13 ab | 1.26 ± 0.22 ab | 1.13 ± 0.05 b | 1.38 ± 0.13 a |
Color Values | Before Cooking | After Cooking | ||
---|---|---|---|---|
C | V50 | V99 | ||
L* | 43.06 ± 2.95 c | 50.05 ± 1.85 a | 49.10 ± 1.48 a | 44.82 ± 2.85 b |
a* | 24.40 ± 1.55 a | 6.04 ± 0.74 d | 7.33 ± 1.15 c | 17.39 ± 1.87 b |
b* | 11.83 ± 0.71 b | 10.06 ± 0.59 c | 12.69 ± 1.15 a | 9.80 ± 0.80 c |
E* | - | 19.81 ± 0.79 a | 18.21 ± 1.33 b | 7.99 ± 2.12 c |
Fatty Acids | Before Cooking | After Cooking | ||
---|---|---|---|---|
C | V50 | V99 | ||
C13:0 | 1.43 ± 0.13 | 1.39 ± 0.08 | 1.58 ± 0.12 | 1.57 ± 0.04 |
C14:1 | 0.56 ± 0.48 | 0.45 ± 0.39 | 0.96 ± 0.22 | 0.84 ± 0.05 |
C17:0 | 21.04 ± 0.26 | 20.53 ± 0.34 | 20.11 ± 0.13 | 20.78 ± 0.95 |
C16:1 | 3.83 ± 0.10 | 3.43 ± 0.46 | 4.27 ± 0.66 | 3.91 ± 0.24 |
C18:1(n-9) | 71.48 ± 0.54 | 72.98 ± 1.51 | 71.82 ± 1.18 | 71.41 ± 1.06 |
C18:2(n-6) | 1.64 ± 0.32 | 1.22 ± 0.60 | 1.26 ± 0.23 | 1.49 ± 0.15 |
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Kim, A.-N.; Lee, K.-Y.; Park, C.E.; Choi, S.-G. Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin. Foods 2023, 12, 1393. https://doi.org/10.3390/foods12071393
Kim A-N, Lee K-Y, Park CE, Choi S-G. Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin. Foods. 2023; 12(7):1393. https://doi.org/10.3390/foods12071393
Chicago/Turabian StyleKim, Ah-Na, Kyo-Yeon Lee, Chae Eun Park, and Sung-Gil Choi. 2023. "Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin" Foods 12, no. 7: 1393. https://doi.org/10.3390/foods12071393