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.

Basic information

Original name

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

Authors

MACHARÁČKOVÁ, Blanka (203 Czech Republic), Alena SALÁKOVÁ (203 Czech Republic), Kateřina BOGDANOVIČOVÁ (203 Czech Republic), Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution) and Josef KAMENÍK (203 Czech Republic)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

United States of America

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Impact factor

Impact factor: 4.520

RIV identification code

RIV/00216224:14310/21:00122206

Organization unit

Faculty of Science

DOI

UT WoS

000607030500005

Keywords in English

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

Tags

Tags

International impact, Reviewed
Změněno: 1/11/2021 15:47, Mgr. Marie Šípková, DiS.

Abstract

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).