J 2021

Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking

MACHARÁČKOVÁ, Blanka, Alena SALÁKOVÁ, Kateřina BOGDANOVIČOVÁ, Danka HARUŠTIAKOVÁ, Josef KAMENÍK et. al.

Základní údaje

Originální název

Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking

Autoři

MACHARÁČKOVÁ, Blanka (203 Česká republika), Alena SALÁKOVÁ (203 Česká republika), Kateřina BOGDANOVIČOVÁ (203 Česká republika), Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí) a Josef KAMENÍK (203 Česká republika)

Vydání

Journal of Food Composition and Analysis, Elsevier Inc. 2021, 0889-1575

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Spojené státy

Utajení

není předmětem státního či obchodního tajemství

Odkazy

Impakt faktor

Impact factor: 4.520

Kód RIV

RIV/00216224:14310/21:00122206

Organizační jednotka

Přírodovědecká fakulta

UT WoS

000607030500005

Klíčová slova anglicky

Mineral concentration; Pork loin steaks; Heat treatment; Meat juice; Food composition; Cooking loss

Štítky

Příznaky

Mezinárodní význam, Recenzováno
Změněno: 1. 11. 2021 15:47, Mgr. Marie Šípková, DiS.

Anotace

V originále

Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork loin (m. longissimus thoracis et lumborum) after SVC (55 degrees C/2 h, 55 degrees C/3 h, 60 degrees C/2 h, 60 degrees C/3 h, 60 degrees C/6 h, 60 degrees C/12 h, 70 degrees C/2 h, 70 degrees C/3 h, 70 degrees C/4 h) in comparison with the conventional method of broiling. Samples of both the cooked meat and the meat juice released during cooking were collected for determination of element concentrations (Na, K, Ca, Mg, Fe, Zn, Cu). The lowest cooking losses were noted for SVC at 55 degrees C, which differed from all the other types of SVC as well as from broiling (P < 0.05). The most important variables determining the first two principal components were sodium, zinc, magnesium, cooper and iron concentration in meat and magnesium and zinc concentration in meat juice. Statistically significant correlations (P < 0.05) were found between the cooking losses and the iron concentration in juice (r = -0.859, P < 0.01), sodium concentration in meat (r = -0.695, P < 0.05), zinc concentration in meat (r = 0.730, P < 0.05), magnesium concentration in meat (r = 0.829, P < 0.01), content of dry matter (r = 0.881, P < 0.01) and proteins (r = 0.843, P < 0.01).