TY - JOUR
T1 - The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
AU - Naqvi, Zahra B.
AU - Campbell, Michael A.
AU - Latif, Sajid
AU - Thomson, Peter C.
AU - Astruc, Thierry
AU - Friend, Michael A.
AU - Vaskoska, Rozita
AU - Warner, Robyn D.
N1 - Funding Information:
The authors acknowledge the Australian Centre for International Agricultural Research (ACIAR) for providing the John Allwright Fellowship (JAF) for the PhD for ZBN. The authors acknowledge Associate Professor Seyed Ali Ghorashi for providing his valuable time and support in running PCR. The authors also acknowledge Prof. Peter Wynn for reviewing the manuscript.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/4
Y1 - 2022/4
N2 - The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks. Physicochemical parameters were improved by GP treatment (P < 0.05) while there was no effect of storage time on WBSF, TPA or microstructure. The microbial quality of sous vide cooked meat in refrigerated storage appeared to be four weeks and oxidation shelf life of the cooked meat was found to be two weeks under refrigerated storage.
AB - The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks. Physicochemical parameters were improved by GP treatment (P < 0.05) while there was no effect of storage time on WBSF, TPA or microstructure. The microbial quality of sous vide cooked meat in refrigerated storage appeared to be four weeks and oxidation shelf life of the cooked meat was found to be two weeks under refrigerated storage.
KW - Protease
KW - Quality
KW - Shelf life
KW - Sous vide
KW - Storage
KW - Zingibain
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U2 - 10.1016/j.meatsci.2021.108729
DO - 10.1016/j.meatsci.2021.108729
M3 - Article
C2 - 35016106
AN - SCOPUS:85122516770
VL - 186
JO - Meat Science
JF - Meat Science
SN - 0309-1740
M1 - 108729
ER -