Optimization of Modified Whey Protein and Sodium Chloride Concentrations and Cooking Temperature of Sous Vide Cooked Beef Muscles Applying Response Surface Methodology

SZERMAN NATALIA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; CARDUZA FERNANDO; GRIGIONI GABRIELA M.; VAUDAGNA SERGIO R.

Ljubljana, Slovenia

Congreso; First European Food Congress (EFFoST 2008); 2008

European Federation of Food Science and Technology (EFFoST)

Application of sous vide system to beef is an alternative to diversify the consumption of ready-to-eat beef products (1). However, the main disadvantage is the retention, inside the package, of the liquids released during cooking (2). Previous research indicated that addition of native whey protein (NWP) and sodium chloride -NaCl- reduced cooking losses and Warner-Bratzler shear force (WBS) of cooked muscles (3). The aim of this work was to optimize modified whey protein (MWP) and NaCl concentrations and cooking temperature (CT) of sous vide cooked muscles applying response surface methodology. A Doehlert design (4) was applied to study the effect of MWP (NutrilacSA7505-ARLA; 0-3.5%) and NaCl (0-2.5%) concentrations and CT (at the muscle slowest heating point -SHP-: 65°C, 70°C, 75°C). Time applied at SHP was the suggested to achieve 6D reduction of Listeria monocytogenes (5). Forty-five Semitendinosus beef muscles (1481.2±118.8g; pH: 5.63±0.13) were prepared as in (3). The evaluated parameters were: pH variation (difpH), total yield (TY), expressible moisture (EM), WBS and colour parameters (3). A Doehlert design (4) was applied to study the effect of MWP (NutrilacSA7505-ARLA; 0-3.5%) and NaCl (0-2.5%) concentrations and CT (at the muscle slowest heating point -SHP-: 65°C, 70°C, 75°C). Time applied at SHP was the suggested to achieve 6D reduction of Listeria monocytogenes (5). Forty-five Semitendinosus beef muscles (1481.2±118.8g; pH: 5.63±0.13) were prepared as in (3). The evaluated parameters were: pH variation (difpH), total yield (TY), expressible moisture (EM), WBS and colour parameters (3). A Doehlert design (4) was applied to study the effect of MWP (NutrilacSA7505-ARLA; 0-3.5%) and NaCl (0-2.5%) concentrations and CT (at the muscle slowest heating point -SHP-: 65°C, 70°C, 75°C). Time applied at SHP was the suggested to achieve 6D reduction of Listeria monocytogenes (5). Forty-five Semitendinosus beef muscles (1481.2±118.8g; pH: 5.63±0.13) were prepared as in (3). The evaluated parameters were: pH variation (ÄpH), total yield (TY), expressible moisture (EM), WBS and colour parameters (3). The  difpH increased linearly with the increment of MWP (Table 1), probably induced by the higher brine pH. TY was affected linearly by MWP, NaCl and CT. Figure 1 depicts that equivalent yields can be obtained by reducing the concentration of one ingredient by the other one. When the NWP was used (3) this effect can only be observed up to 2.0% NaCl (CT: 65-70°C). EM parameter was affected linearly by NaCl and linearly and quadratically by CT. EM had a positive correlation with TY. The increment of NaCl linearly reduced WBS. Enhanced muscles had lower WBS (23.9N) than non-injected ones (28.1N). Chromatic parameters were affected linearly by NaCl, indicating darker cooked samples. Final quality of MWP-treated muscles did not differ from NWP-treated ones. However, MWP produced higher yields, particularly at the highest NaCl concentrations. The  difpH increased linearly with the increment of MWP (Table 1), probably induced by the higher brine pH. TY was affected linearly by MWP, NaCl and CT. Figure 1 depicts that equivalent yields can be obtained by reducing the concentration of one ingredient by the other one. When the NWP was used (3) this effect can only be observed up to 2.0% NaCl (CT: 65-70°C). EM parameter was affected linearly by NaCl and linearly and quadratically by CT. EM had a positive correlation with TY. The increment of NaCl linearly reduced WBS. Enhanced muscles had lower WBS (23.9N) than non-injected ones (28.1N). Chromatic parameters were affected linearly by NaCl, indicating darker cooked samples. Final quality of MWP-treated muscles did not differ from NWP-treated ones. However, MWP produced higher yields, particularly at the highest NaCl concentrations. The difpH increased linearly with the increment of MWP (Table 1), probably induced by the higher brine pH. TY was affected linearly by MWP, NaCl and CT. Figure 1 depicts that equivalent yields can be obtained by reducing the concentration of one ingredient by the other one. When the NWP was used (3) this effect can only be observed up to 2.0% NaCl (CT: 65-70°C). EM parameter was affected linearly by NaCl and linearly and quadratically by CT. EM had a positive correlation with TY. The increment of NaCl linearly reduced WBS. Enhanced muscles had lower WBS (23.9N) than non-injected ones (28.1N). Chromatic parameters were affected linearly by NaCl, indicating darker cooked samples. Final quality of MWP-treated muscles did not differ from NWP-treated ones. However, MWP produced higher yields, particularly at the highest NaCl concentrations.