The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
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Date
2021-03-09
Authors
Botinestean, Cristina
Hossain, Mohammad
Mullen, Anne Maria
Kerry, Joseph P.
Hamill, Ruth M.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd.
Published Version
Abstract
The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120Â min cooking sous-vide and 0.01Â mg papain/100Â g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models.
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Keywords
Beef , Elderly , Papain , Sous-vide , Tenderness
Citation
Botinestean, C., Hossain, M., Mullen, A. M., Kerry, J. P. and Hamill, R. M. (2021) 'The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products', Meat Science, 177, 108491 (9pp). doi: 10.1016/j.meatsci.2021.108491