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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879310" target="_blank" >RIV/62157124:16270/21:43879310 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/21:00122206

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0889157520314575?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157520314575?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2020.103752" target="_blank" >10.1016/j.jfca.2020.103752</a>

Result language

angličtina

Original language name

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

Original language description

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 °C/2 h, 55 °C/3 h, 60 °C/2 h, 60 °C/3 h, 60 °C/6 h, 60 °C/12 h, 70 °C/2 h, 70 °C/3 h, 70 °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 °C, which differed from all the other types of SVC as well as from broiling (P &lt; 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 &lt; 0.05) were found between the cooking losses and the iron concentration in juice (r = -0.859, P &lt; 0.01), sodium concentration in meat (r = -0.695, P &lt; 0.05), zinc concentration in meat (r = 0.730, P &lt; 0.05), magnesium concentration in meat (r = 0.829, P &lt; 0.01), content of dry matter (r = 0.881, P &lt; 0.01) and proteins (r = 0.843, P &lt; 0.01).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of food composition and analysis

ISSN

0889-1575

e-ISSN

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Volume of the periodical

96

Issue of the periodical within the volume

MAR 2021

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

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UT code for WoS article

000607030500005

EID of the result in the Scopus database

2-s2.0-85097792217