Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

Figures & data

Figure 1. Meat analog before (a) and after rehydration (b)

Table 1. Formulation of teriyaki and beer marinades

Teriyaki marinade	%	Beer marinade	%
Pineapple juice	71.0	Lager type pale beer (4.8%, v/v)	79.9
Soy sauce	16.0	Orange marmalade	10.7
White wine (10%, v/v)	5.9	Sugar	7.8
Apple cider vinegar (5 º)	4.0	Mustard	1.2
Sugar	3.4	Salt	1.2
Salt	0.8	Ginger powder	0.1
Garlic powder	0.1	Garlic powder	0.3

Table 2. Cooking loss (%) of beef and meat analog products cooked by sous vide technique

Marinade	Temperature (ºC)	Cooking time (min)	Beef	Cooking time (min)	Meat analog
teriyaki	70	60	5.60 (0.13)^cd	90	18.92 (5.11)^a
		90	5.25 (0.16)^d	120	11.27 (0.62)^a
		120	6.14 (0.18)^bc	150	12.11 (2.75)^a
	80	60	5.95 (0.37)^cd	90	2.79 (0.72)^b
		90	6.90 (0.92)^ab	120	5.64 (1.60)^b
		120	7.39 (0.96)^a	150	7.43 (2.06)^b
beer	70	60	5.85 (0.38)^cd	90	10.42 (0.04)^a
		90	5.11 (0.32)^d	120	15.37 (1.45)^a
		120	6.48 (0.26)^bc	150	14.49 (1.31)^a
	80	60	5.62 (0.61)^cd	90	4.41 (1.35)^b
		90	7.64 (0.97)^ab	120	5.87 (0.25)^b
		120	8.17 (1.26)^a	150	7.92 (2.02)^b

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Table 3. Changes in pH of beef and meat analog before and after marinating

Treatment	Beef	Meat analog
Before marinating	6.23 (0.50)^a	6.21 (0.17)^a
After marinating with teriyaki	4.67 (0.22)^c	5.54 (0.26)^c
After marinating with beer	5.00 (0.15)^b	5.92 (0.13)^b

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Table 4. Changes in pH of beef and meat analog products cooked by sous vide technique

Marinade	Temperature (ºC)	Cooking time (min)	Beef	Cooking time (min)	Meat analog
teriyaki	70	60	6.15 (0.59)^a	90	6.08 (0.24)^a
		90	5.88 (0.35)^b	120	5.99 (0.14)^ab
		120	5.73 (0.08)^bc	150	5.98 (0.11)^b
	80	60	5.19 (0.05)^d	90	5.68 (0.04)^bcd
		90	5.63 (0.36)^bc	120	5.82 (0.04)^d
		120	6.17 (0.44)^a	150	5.83 (0.14)^cd
beer	70	60	5.67 (0.02)^bc	90	5.85 (0.11)^cd
		90	5.68 (0.02)^bc	120	5.91 (0.02)^cd
		120	5.68 (0.02^)bc	150	5.94 (0.05)^bcd
	80	60	5.58 (0.11)^c	90	5.91 (0.05)^d
		90	5.80 (0.07)^bc	120	5.90 (0.03)^bcd
		120	5.78 (0.02)^bc	150	5.90 (0.01)^bcd

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Table 5. Color parameters (L*, lightness; a*, redness; b*, yellowness; C*, Chroma; H*, Hue angle) of beef cooked by sous vide technique

Marinade	Temperature (ºC)	Time (min)	L*	a*	b*	C*	H*
teriyaki	70	60	47.2(6.8)^def	9.7(0.5)^cde	14.0(1.9)^d	17.0(1.4)^de	54.9(4.8)^cd
		90	46.3(3.0)^defg	10.2(1.5)^bcd	15.6(1.6)^bc	18.6(2.0)^bcde	57.0(2.3)^bc
		120	45.2(3.6)^efg	10.8(1.6)^abc	14.9(0.5)^cd	18.4(1.0)^bcde	54.2(4.4)^cd
	80	60	49.3(6.4)^cde	8.3(1.1)^f	14.0(1.2)^d	16.7(0.9)^e	59.3(4.5)^ab
		90	50.6(6.2)^bcd	9.9(1.6)^cde	15.1(1.2)^cd	17.6(1.8)^cde	59.7(7.2)^ab
		120	53.5(3.4)^abc	9.3(0.5)^def	16.0(0.9)^abc	18.5(1.0)^bcde	59.5(1.0)^ab
beer	70	60	44.2(4.0)^fg	11.4(1.3)ab	14.9(1.4)^cd	18.8(1.4)^bcd	52.6(3.8)^d
		90	44.6(4.8)^efg	11.7(0.9)a	15.9(1.0)^abc	19.7(0.7)^bc	54.0(3.2)^cd
		120	42.2(4.9)^g	11.8(0.7)a	16.6(1.4)^ab	20.4(1.3)^b	54.6(2.3)^cd
	80	60	54.4(4.9)^ab	9.2(0.8)^def	15.1(2.4)^cd	17.8(2.1)^cde	58.3(4.4)^bc
		90	53.8(3.7)^abc	10.7(1.7)^abc	17.1(1.8)^a	24.8(6.8)^a	63.0(3.8)^a
		120	55.9(4.3)^a	8.8(2.0)^ef	17.2(1.4)^a	19.4(1.1)^bc	62.8(6.5)^a

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Table 6. Color parameters (L*, lightness; a*, redness; b*, yellowness; C*, Chroma; H*, Hue angle) of meat analog cooked by sous vide technique

Marinade	Temperature (ºC)	Time (min)	L*	a*	b*	C*	H*
teriyaki	70	90	59.2(3.5)^ab	9.1(0.7)^de	25.5(4.3)a	27.1(3.9)^a	69.9(3.9)^a
		120	57.2(1.5)^abc	10.1(0.6)^bcd	22.8(1.3)^bcd	24.9(1.5)^bcd	66.4(0.2)^bc
		150	59.9(3.7)^a	8.7(1.9)^e	25.6(2.4)^a	27.2(1.9)^a	71.0(5.4)^a
	80	90	55.3(2.7)^cde	10.4(1.0)^abc	24.3(2.0)^ab	26.4(2.2)^ab	66.9(0.6)^b
		120	53.2(2.3)^e	11.0(0.7)^a	23.8(1.2)^abc	26.2(1.3)^ab	65.2(1.2)^bcd
		150	52.9(3.1)^e	10.9(0.6)^ab	22.3(0.9)^cd	25.6(2.1)^abc	64.0(0.8)^d
beer	70	90	54.6(2.6)^cde	10.3(0.5)^abc	22.5(0.9)^bcd	24.7(1.0)^bcd	65.4(3.9)^bcd
		120	54.0(2.5)^de	10.1(0.6)^bc	21.7(1.1)^d	23.8(1.1)^cd	65.1(0.2)^bcd
		150	53.9(3.5)^de	10.2(0.4)^abc	21.3(1.1)^d	23.6(0.7)^d	64.3(5.4)^cd
	80	90	56.6(2.2)^bcd	9.8(0.8)^cd	22.1(1.3)^cd	24.2(1.5)^cd	66.2(0.6)^bc
		120	52.5(3.8)^e	10.2(1.3)^abc	21.8(1.8)^d	24.9(1.5)^cd	64.9(1.2)^bcd
		150	55.0(2.0)^cde	10.1(0.7)^abc	21.3(1.1)^d	23.5(1.3)^d	64.5(0.8)^cd

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Table 7. Changes in shear force (N) of beef and meat analog cooked by sous vide technique

Marinade	Temperature (ºC)	Time (min)	Beef	Time (min)	Meat analog
teriyaki	70	60	46.3(10.8)^ab	90	17.5(4.5)^cde
		90	32.7(8.2)^de	120	18.1(3.0)^cde
		120	37.1(8.4)^cd	150	24.1(6.4)^ab
	80	60	30.8(8.0)^cd	90	21.1(3.3)^bcd
		90	51.4(5.2)^a	120	28.4(6.9)^a
		120	42.9(10.9)^bc	150	16.3(4.0)^de
beer	70	60	48.9(11.1)^ab	90	28.7(7.1)^a
		90	49.0(8.9)^ab	120	15.2(2.9)^e
		120	31.3(7.9)^de	150	17.7(4.6)^cde
	80	60	37.5(9.7)^cd	90	22.7(5.1)^bc
		90	37.2(8.7)^cd	120	20.5(5.1)^bcd
		120	26.8(6.1)^e	150	25.5(6.4)^ab

Values are expressed as Mean (SD).

Different superscripts in the same column differ significantly (P < 0.05) by the Fisher’s LSD multiple comparison test.

Figure 2. Sensory evaluation of odor parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation

Figure 3. Sensory evaluation of color parameters for beef and meat analog cooked by sous vide technique. Error bars indicate standard deviation

Figure 4. Plot of the canonical discriminant functions for the instrumental parameters used in characterization of beef (M) and meat analog (V) previously marinated (B: beer; T: teriyaki) and cooked by sous vide technique at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog)