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

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

URL

Impakt faktor

Impact factor: 4.520

Kód RIV

RIV/00216224:14310/21:00122206

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.1016/j.jfca.2020.103752

UT WoS

000607030500005

Klíčová slova anglicky

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

Štítky

14119612, podil, rivok

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).

Citovat

MACHARÁČKOVÁ, Blanka, Alena SALÁKOVÁ, Kateřina BOGDANOVIČOVÁ, Danka HARUŠTIAKOVÁ a Josef KAMENÍK. Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking. Journal of Food Composition and Analysis. Elsevier Inc., 2021, roč. 96, March 2021, s. 1-8. ISSN 0889-1575. Dostupné z: https://dx.doi.org/10.1016/j.jfca.2020.103752.

@article{1789140,
   author = {Macharáčková, Blanka and Saláková, Alena and Bogdanovičová, Kateřina and Haruštiaková, Danka and Kameník, Josef},
   article_number = {March 2021},
   doi = {http://dx.doi.org/10.1016/j.jfca.2020.103752},
   keywords = {Mineral concentration; Pork loin steaks; Heat treatment; Meat juice; Food composition; Cooking loss},
   language = {eng},
   issn = {0889-1575},
   journal = {Journal of Food Composition and Analysis},
   title = {Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking},
   url = {https://www.sciencedirect.com/science/article/pii/S0889157520314575?via%3Dihub},
   volume = {96},
   year = {2021}
}

TY  - JOUR
ID  - 1789140
AU  - Macharáčková, Blanka - Saláková, Alena - Bogdanovičová, Kateřina - Haruštiaková, Danka - Kameník, Josef
PY  - 2021
TI  - Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
JF  - Journal of Food Composition and Analysis
VL  - 96
IS  - March 2021
SP  - 1-8
EP  - 1-8
PB  - Elsevier Inc.
SN  - 08891575
KW  - Mineral concentration
KW  - Pork loin steaks
KW  - Heat treatment
KW  - Meat juice
KW  - Food composition
KW  - Cooking loss
UR  - https://www.sciencedirect.com/science/article/pii/S0889157520314575?via%3Dihub
N2  - 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).
ER  -

MACHARÁČKOVÁ, Blanka, Alena SALÁKOVÁ, Kateřina BOGDANOVIČOVÁ, Danka HARUŠTIAKOVÁ a Josef KAMENÍK. Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking. \textit{Journal of Food Composition and Analysis}. Elsevier Inc., 2021, roč.~96, March 2021, s.~1-8. ISSN~0889-1575. Dostupné z: https://dx.doi.org/10.1016/j.jfca.2020.103752.

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