In order to explore changes in microstructure and physicochemical properties of beef under different vacuum-low temperature cooking conditions, sirloin steak was heated at 60 ℃, 65 ℃, 70 ℃, and 75 ℃ under vacuum condition and compared with that cooked at 100 ℃ for 165-170 min. The microstructure, texture characteristics, tenderness, color, pH, water holding capacity (WHC), and digestion characteristics of each beef sample were determined and analyzed. The results showed that the quality of vacuum-low temperature cooked beef significantly improved. The microstructure of muscle tissue was loose and muscle cells distributed closely at 65 ℃. With increasing cooking temperature, the hardness, elasticity, chewiness, and shearing force of beef increased first and then decreased. Beef heated at 60 ℃and 65 ℃ had good texture characteristics and tenderness. Moreover, vacuum-low temperature cooking had significant effects on color, pH, and WHC of beef (P<0.05). Beef heated at 65 ℃ had good color and WHC, and its in vitro protein digestibility was much higher than those heated at 75 ℃ and 100 ℃. In conclusion, 65 ℃ was recommended as a superior vacuum-low temperature cooking environment.
MENG Xiangren
,
WANG Hengpeng
,
XIE Jing
,
TU Mingliang
,
WU Peng
,
CHEN Shengshu
,
Gao Ziwu
,
LI Wu
,
SHI Haoran
. Effects of vacuum-low temperature cooking on microstructure andphysicochemical properties of beef[J]. Food and Fermentation Industries, 2019
, 45(9)
: 152
-158
.
DOI: 10.13995/j.cnki.11-1802/ts.018844
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