Publication:
Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties

Date

2022

Authors

Janardhanan, Rasmi
Huerta Leidenz, Nelson

Director

Publisher

Elsevier Applied Science
Acceso abierto / Sarbide irekia
Artículo / Artikulua
Versión publicada / Argitaratu den bertsioa

Project identifier

European Commission/Horizon 2020 Framework Programme/801586openaire

Abstract

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.

Description

Keywords

Cooking, High hydrostatic pressure processing, Meat, Optimization, Processing, Sous vide

Department

Institute on Innovation and Sustainable Development in Food Chain - ISFOOD

Faculty/School

Degree

Doctorate program

item.page.cita

Janardhanan, R.; Virseda-Chamorro, P.; Huerta-Leidenz, N.; Beriain-Apesteguía, M. J. (2022). Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties. Meat science. 188,

item.page.rights

© 2022 The Authors. This is an open access article under the CC BY-NC-ND license

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