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Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Nurul Nazirah Ruslan et al · Springer Nature · 2023

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Author / responsible party
Nurul Nazirah Ruslan et al
Publisher
Springer Nature
Year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English
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Abstract Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

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APA 7

al, N. N. R. E. (2023). Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus. https://doi.org/10.5851/kosfa.2023.e11

MLA

al, Nurul Nazirah Ruslan et. "Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus." 2023. https://doi.org/10.5851/kosfa.2023.e11.

Chicago

al, Nurul Nazirah Ruslan et. 2023. "Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.". https://doi.org/10.5851/kosfa.2023.e11.

Harvard

al, N. N. R. E. 2023, Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus, Springer Nature, available at: https://doi.org/10.5851/kosfa.2023.e11 [Accessed 5 Aug. 2026].

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Title
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
Author / contributors
Nurul Nazirah Ruslan et al
Publisher
Springer Nature
Publication year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

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sous-vide; phosphate; beef; collagen; protein solubility
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