Effect of whey protein concentrate, sodium chloride and cooking temperature on physicochemical and technological parameters of sous vide cooked beef muscles

SZERMAN NATALIA; SANCHO ANA M.; GONZALEZ CLAUDIA B.; PAZOS ADRIANA A.; VAUDAGNA SERGIO R.

Dublin, Ireland

Congreso; 52th International Congress of Meat Science and Technology (ICoMST); 2006

Irish Agriculture and Food Development Authority (Teagsc), University College Cork and University College Dublin

Application of sous vide system to beef appears as an interesting alternative to diversify the consumption of ready-to eat beef products. The main drawback of this approach is the retention of liquid released during cooking inside the package, which affects product appearance. In order to increase water-holding capacity (WHC), and hence reduce cooking weight loss, the addition of whey protein concentrate (WPC) seems to be a novel alternative to replace or reduce conventional ingredients [sodium chloride (SC) and alkaline phosphates]. Thus, the aim of this work was to evaluate the effect of WPC and SC concentrations and cooking temperature on physicochemical and technological parameters of sous vide cooked beef muscles using a response surface methodology. There is a positive effect of SC concentration on tissue WHC. Thus, the increased SC concentration was capable of reducing weight losses in the different stages of the process. In addition, the WPC increment produces an enhancement of total yield at low SC concentrations. Similar results were observed at the different cooking temperature studied, however the maximum yield was obtained at 65°C.