The quest for umami: Can sous vide contribute?
نویسندگان
چکیده
منابع مشابه
Palatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
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Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of anti...
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This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
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Written by a group of political science researchers, this commentary focuses on the contributions of political science to public health and proposes research avenues to increase those contributions. Despite progress, the links between researchers from these two fields develop only slowly. Divergences between the approach of political science to public policy and the expectations that public hea...
متن کاملClostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.
The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores. Samples were irradiated at either 0 or 2 kGy, heated to an internal temperatur...
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ژورنال
عنوان ژورنال: International Journal of Gastronomy and Food Science
سال: 2018
ISSN: 1878-450X
DOI: 10.1016/j.ijgfs.2018.03.002