苏斯视频对牛肉的影响
Savannah L Douglas1, Gabriela M Bernardez-Morales1, Brooks W Nichols1
1Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Foods (Basel, Switzerland)
|October 14, 2023
概括
视频下面的时间会影响牛肉的湿度,柔软度和颜色. 在烧烤前的较长的 sous vide 时间 (60-90 分钟) 导致较少的损失和较大的柔软度,而较短的时间 (30 分钟).
科学领域:
- 食品科学 食品科学 食品科学
- 艺术 艺术 艺术
- 肉类科学 肉科学
背景情况:
- 快餐餐厅面临着对新鲜菜单项的需求日益增加.
- 视频在家庭和美食中很受欢迎,但在快速服务环境中未得到充分利用.
- 了解sous vide对碎牛肉饼的影响对于菜单创新至关重要.
研究的目的:
- 为了研究不同的时间如何影响牛肉的特点.
- 评估对水分含量,颜色和客观柔软性的影响 (Allo-Kramer剪切力).
主要方法:
- 准备了碎牛肉饼,随机分配了30分钟,60分钟或90分钟的视频时间.
- 随后,饼被烧烤到标准化的内部温度为71.1°C.
- 测量包括损耗,Allo-Kramer剪切力 (AKSF) 和色度分析 (L*,色彩,色调角度).
主要成果:
- 与那些煮了60或90分钟的饼相比,在30分钟内煮熟的饼显示出明显更高的损和Allo-Kramer剪切力 (AKSF).
- 30分钟的视频组也表现出更深的 (较低的L*) 颜色值.
- 内部红色,色彩,色调角和红色与棕色的比例在时间之间没有显著差异.
结论:
- 视频时间显著影响了碎牛肉饼的水分,柔软度和颜色.
- 在烧烤前进行长时间的水下预处理 (60-90分钟) 会增强软度,减少损失.
- 这表明在快速服务应用中优化 sous vide 方法的潜力,以提高牛肉质量.
更多相关视频
07:46Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
Published on: July 12, 2024
559
09:07The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Published on: March 14, 2018
9.6K
相关概念视频
01:23Physical Methods for Controlling Microbial Growth: Temperature
32
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
32
01:28Protein Denaturation
4.3K
The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
4.3K
01:18Porosity in Cement Paste
163
The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
The balance of water to cement in the mix is...
The balance of water to cement in the mix is...
163
01:02Protein Digestion
103.9K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
103.9K
01:16In-vitro Mutagenesis
14.0K
To learn more about the function of a gene, researchers can observe what happens when the gene is inactivated or “knocked out,” by creating genetically engineered knockout animals. Knockout mice have been particularly useful as models for human diseases such as cancer, Parkinson’s disease, and diabetes.
14.0K
01:22Effect of Sea Water on Concrete
257
Concrete exposed to seawater can undergo degradation like the dissolution of ettringite and gypsum, increasing the material's porosity and decreasing its strength. In contrast, the crystallization of salts within the concrete's pores can cause expansion, particularly above the waterline where evaporation occurs. Nonetheless, this expansion only happens when seawater, enabled by the concrete's permeability, manages to infiltrate the structure.
Concrete in areas between tide marks,...
Concrete in areas between tide marks,...
257