Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Flavour

Jens Risbo¹  Leif H Skibsted¹  Michael Bom Frøst¹  Louise Mørch Mortensen¹ 

[1] Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark

关键词: Beef;    Low-temperature treatment;    Meat;    Sensory properties;    LTLT;    Sous-vide;    GEMANOVA;   

Others  :  1164935
DOI  :  10.1186/2044-7248-4-2

 received in 2014-07-03, accepted in 2014-11-25,  发布年份 2015

【 摘 要 】

Background

Long-time low-temperature sous-vide cooking of meat enables the chef to precisely and robustly reach a desired gastronomic outcome. In long-time low-temperature sous-vide cooking, time and temperature can be used as independent parameters to control the outcome. From a scientific point of view, this raises the question how different sensory properties of meat respond to time and temperature and the nature of the underlying processes.

Results

Sensory properties of beef cooked at different combinations of low temperatures and long times were found to show three different time-temperature behaviours. By means of GEneralised Multiplicative ANalysis of VAriance (GEMANOVA), the behaviour of 18 descriptors could be reduced to three common time-temperature behaviours. This resulted in three groups of sensory descriptors: group A where temperature and time dependency strongly affect descriptors in the same direction, group B where temperature strongly and time less strongly affect descriptors in opposite directions, and group C where temperature and only to a small degree time affect descriptors in the same direction.

Conclusions

The underlying physical and chemical properties in these groups may be classified as depending on their response to time and temperature. Group A, consisting of mainly aroma and flavour descriptors but also juiciness, showed mainly kinetic nature; group B, consisting of texture descriptors (exemplified by tenderness), showed mostly kinetic nature as well; whereas group C, best exemplified by pink colour, showed little dependency on time and thus mostly reflected the effect of temperature. The results indicate that three different underlying main phenomena are responsible for the changes in the sensory properties during long-time low-temperature cooking of beef.

【 授权许可】

   
2015 Mortensen et al.; licensee BioMed Central.

【 图 表 】

Figure 1.

Figure 2.

Figure 3.

Figure 4.

【 参考文献 】

• [1]Barham P, Skibsted LH, Bredie WLP, Frøst MB, Møller P, Risbo J, Snitkjær P, Mortensen LM: Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010, 110(4):2313-2365.
• [2]Blumenthal H: The Big Fat Duck Cookbook. London, England: Bloomsbury Publishing; 2008.
• [3]Keller T, Benno J, Lee C, Rouxel S: Under Pressure—Cooking Sous-vide. New York, USA: Artisan; 2008.
• [4]Tornberg E: Effects of heat on meat proteins—implications on structure and quality of meat products. Meat Sci 2005, 70:493-508.
• [5]Martens H, Stabursvik E, Martens M: Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. J Texture Stud 1982, 13:291-309.
• [6]Powell TH, Dikeman ME, Hunt MC: Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking. Meat Sci 2000, 55(4):421-425.
• [7]Christensen L, Ertbjerg P, Aaslyng MD, Christensen M: Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork. Meat Sci 2011, 88:280-285.
• [8]Stabursvik E, Martens H: Thermal denaturation of proteins in post rigor muscle tissue as studied by differential scanning calorimetry. J Sci Food Agr 1980, 31:1034-1042.
• [9]Findlay CJ, Parkin KL, Stanley DW: Differential scanning calorimetry can determine kinetics of thermal denaturation of beef muscle proteins. J Food Biochem 1986, 10:1-15.
• [10]Bro R, Jakobsen M: Exploring complex interactions in designed data using GEMANOVA: colour changes in fresh beef during storage. J Chemometrics 2002, 16:294-304.
• [11]Mortensen LM, Frøst MB, Skibsted LH, Risbo J: Effect of time and temperature in long-time low-temperature sous-vide cooking of beef. J Cul Sci Techn 2012, 10:75-90.
• [12]McGee H: McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture. London, England: Hodder and Stoughton; 2004.
• [13]Baldwin DE: Sous vide cooking: a review. Int J Gastronomy Food Sci 2012, 1(1):15-30.
• [14]Vega C, Mercadé-Prieto R: Culinary biophysics: on the nature of the 6X°C egg. Food Biophysics 2011, 6:152-159.
• [15]Tomic O, Nilsen A, Martens M, Næs T: Visualization of sensory profiling data for performance monitoring. Lebensm Wiss Technol 2007, 40:262-269.