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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/21:00122206

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of food composition and analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

96

Číslo periodika v rámci svazku

MAR 2021

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

—

Kód UT WoS článku

000607030500005

EID výsledku v databázi Scopus

2-s2.0-85097792217