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Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

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Abstract

The combination of proper temperature and time duration in sous-vide cooking could provide good water-holding capacity, color parameters, and tender cooked meat. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF) treated with single-stage sous-vide (cooked at 60 °C, 65 °C, 70 °C) and two-stage sous-vide (cooked at 45 and 60 °C, 45 and 65 °C, 45 and 70 °C) methods for 6 h and 12 h were compared. Cooking loss decreased by 5–10% for GM and 10–13% for BF after 6 h of heat treatment with two-stage sous-vide likely due to high sarcoplasmic solubility. Cooking time and temperature combination in two-stage sous-vide contributed to better a* values for both GM and BF, with higher values recorded for 6 h at 45 and 60 °C. Significant reduction of toughness was successfully achieved using stepped cooking temperatures compared with sous-vide cooking at a single temperature. The lowest shear force values were achieved at a combined temperature of 45 and 60 °C with only 6 h of cooking duration (GM 28 N; BF 40 N) likely from desmin degradation. However, the tenderness effect of single-stage sous-vide was seen after collagen solubility was maximized in prolonged cooking at 70 °C, but other quality features such as redness values and water content had recorded the lowest values.

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Funding

This research was supported by the Cooperative Research Program for Agriculture Science and Technology Development (PJ 01375601) from the Korean Rural Development Administration.

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Authors and Affiliations

  1. Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828, South Korea

    Ishamri Ismail & Seon-Tea Joo

  2. Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Besut, Terengganu, Malaysia

    Ishamri Ismail

  3. Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52828, South Korea

    Young-Hwa Hwang & Seon-Tea Joo

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  1. Ishamri Ismail
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  2. Young-Hwa Hwang
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Correspondence to Seon-Tea Joo.

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Ismail, I., Hwang, YH. & Joo, ST. Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris. Food Bioprocess Technol 12, 1000–1009 (2019). https://doi.org/10.1007/s11947-019-02272-4

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  • DOI: https://doi.org/10.1007/s11947-019-02272-4

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