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

Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking 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). The sous vide cooking...

Descripción completa

Detalles Bibliográficos
Autores: Gómez Bastida, Inmaculada, Ibáñez Moya, Francisco C., Beriain Apesteguía, María José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/36287
Acceso en línea:https://hdl.handle.net/2454/36287
Access Level:acceso abierto
Palabra clave:Sous vide
Marinade
Meat
Meat analog
Ready-to-eat
id ES_87dfecbf1e86f9de9e1548ca7b0d41d3
oai_identifier_str oai:academica-e.unavarra.es:2454/36287
network_acronym_str ES
network_name_str España
repository_id_str
spelling Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinationsGómez Bastida, InmaculadaIbáñez Moya, Francisco C.Beriain Apesteguía, María JoséSous videMarinadeMeatMeat analogReady-to-eatReady-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking 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). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.Taylor & FrancisInstitute on Innovation and Sustainable Development in Food Chain - ISFOOD2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/36287reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2019 Inmaculada Gómez, Francisco C. Ibañez and María José Beriain. Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/362872026-06-17T12:41:47Z
dc.title.none.fl_str_mv Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
title Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
spellingShingle Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
Gómez Bastida, Inmaculada
Sous vide
Marinade
Meat
Meat analog
Ready-to-eat
title_short Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
title_full Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
title_fullStr Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
title_full_unstemmed Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
title_sort Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
dc.creator.none.fl_str_mv Gómez Bastida, Inmaculada
Ibáñez Moya, Francisco C.
Beriain Apesteguía, María José
author Gómez Bastida, Inmaculada
author_facet Gómez Bastida, Inmaculada
Ibáñez Moya, Francisco C.
Beriain Apesteguía, María José
author_role author
author2 Ibáñez Moya, Francisco C.
Beriain Apesteguía, María José
author2_role author
author
dc.contributor.none.fl_str_mv Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
dc.subject.none.fl_str_mv Sous vide
Marinade
Meat
Meat analog
Ready-to-eat
topic Sous vide
Marinade
Meat
Meat analog
Ready-to-eat
description Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking 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). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/36287
url https://hdl.handle.net/2454/36287
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412494423883776
score 15.81155

Similares en LA Referencia