Beriain Apesteguía, María José

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https://academica-e.unavarra.es/handle/2454/48712

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Beriain Apesteguía

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María José

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Agronomía, Biotecnología y Alimentación

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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

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0000-0002-6662-6394

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88349

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105

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2019 - 201912020 - 20221
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Subject: Sous vide ×

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Now showing 1 - 2 of 2
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    PublicationOpen Access
    Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
    (Taylor & Francis, 2019) Gómez Bastida, Inmaculada; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
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    PublicationOpen Access
    Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
    (Elsevier Applied Science, 2022) Janardhanan, Rasmi; Virseda Chamorro, Paloma; Huerta Leidenz, Nelson; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, or 600 MPa) for 5, 10, or 15 min, followed by 20 treatment combinations with subsequent SVCOOK at three cooking temperatures (55, 60 or 65 °C). Significant changes in color and texture parameters were observed in HPP and HPP-SVCOOK patties. Also, there was a significant effect of processing parameters on cooking loss. HPP-SVCOOK processing conditions dealt with several changes in texture and color of patties. For yielding the optimum processing results in terms of reduced hardness and cooking loss, veal patties should be HPP-treated at 350 MPa for 10 min., and sous-vide cooked at 55 °C.