Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated wit...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2022-07-01
Sarja:	Foods
Aiheet:	ultrasound sous-vide cooking spiced beef textural quality water retention
Linkit:	https://www.mdpi.com/2304-8158/11/15/2251
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