Abstract
The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.
Highlights
The sous-vide cooking consists of preparing products closed in a thermally stable vacuum package under strictly controlled temperature and heating duration (Figure 1) [1]
We have not found an increase in the pH in all sous-vide products with the same ginger content, ageing time, and different cooking temperature
The meat ageing leads to the product's weight loss in conventional (100 °C) and sous-vide (70 °C) cooking
Summary
The sous-vide cooking consists of preparing products closed in a thermally stable vacuum package under strictly controlled temperature and heating duration (Figure 1) [1]. The development of this technology responds to the population's need for ready-to-eat, microwave-usable semi-finished products with a high nutritional value, do not contain additives and preservatives, and are affordable [2]. Sous-vide heat processing preserves the nutritional value of products. It minimises the content of harmful chemicals that are formed during incomplete combustion or pyrolysis of organic substances and are concentrated in meat during frying on coals, grilling, and smoking [2]. The influence of the sous-vide method on the kinetics of protein digestion and the release of minerals such as Cu, Fe, Zn, and Se was studied [5]
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