The effect of cooking methods on some quality characteristics of gluteus medius

Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.

摘要 本研究探究了对流烤箱烹饪与低温慢煮（sous-vide）两种烹饪方式对臀中肌（gluteus medius）肉块的理化、质构、感官及微生物学特性的影响。针对低温慢煮工艺，肉块需先采用专用包装材料（Mylar®Cook）进行真空密封，随后置于1℃环境下分别储存0、15、30天。相较于对流烤箱烹饪样品，低温慢煮样品的水分含量更高（P < 0.001），烹饪损失率更低。2-硫代巴比妥酸反应物（2-thiobarbituric acid reactive substances, TBARS）含量同时受烹饪方式（P < 0.01）与储存时长（P < 0.01）的影响，对流烤箱烹饪样品的TBARS值显著高于低温慢煮样品。沃纳-布拉茨勒剪切力（WBSF）值受烹饪方式影响显著，对流烤箱烹饪样品的剪切力值显著低于低温慢煮样品（P < 0.0001）。对流烤箱烹饪样品的L*（亮度）、a*（红度）、b*（黄度）值均显著高于低温慢煮样品（P < 0.0001）。除质构评分外，对流烤箱烹饪的切片肉样品的感官评分均高于低温慢煮样品。