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@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 and 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, vol.~96, March 2021, p.~1-8. ISSN~0889-1575. Available from: https://dx.doi.org/10.1016/j.jfca.2020.103752.
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