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Original Article

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

, ORCID Icon &
Pages 1693-1708 | Received 20 Apr 2019, Accepted 06 Sep 2019, Published online: 01 Oct 2019

Figures & data

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

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

Table 1. Formulation of teriyaki and beer marinades

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

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

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

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

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

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

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

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 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)

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)