Transformation of highly marbled meats under various cooking processes
Transformation of highly marbled meats under various cooking processes
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DOI：
10.1016/j.meatsci.2022.108810
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发表时间：
2022-04-02
期刊：
影响因子：
7.1
通讯作者：
Michiyo, Motoyama
中科院分区：
文献类型：
--
作者：
Anne, Duconseille;Thierry, Astruc;Michiyo, Motoyama
烹饪会引起肉类结构和成分的改变，影响其感官和营养特性。这些变化取决于烹饪方法和肉类特性。在本研究中，牛肉以三种不同的方式烹饪——烧烤、煮和真空低温烹调——两个终点温度为55摄氏度和77摄氏度，以更好地了解烹饪对肥肉结构的一般影响。光学显微镜用于观察肌肉、结缔组织和脂肪组织。烹饪后，除了 55 摄氏度的烧烤之外，所有烹饪过程中，肌肉纤维都更加紧凑，这可归因于肌束膜收缩和水转移。无论温度或烹饪方法如何，肌肉纤维的横截面积都不会受到烹饪的影响。脂肪细胞之间的结缔组织在 77 摄氏度下烹饪会受到影响，但在 55 摄氏度下则不会受到影响。尽管采用了烹饪方法，但烹饪至全熟（77 摄氏度）明显影响了牛肉的肌束膜结构，可能是因为胶原蛋白变性。
Cooking induces modifications in meat structure and composition, affecting its sensory and nutritional properties. These changes depend on the cooking method and meat characteristics. In the present study, beef were cooked in three different ways-grilling, boiling, and sous-vide cooking-with two endpoint temperatures, 55 degrees C and 77 degrees C, to better understand the general impact of cooking on the structure of fatty meat. Light microscopy was used to visualize muscle, connective, and adipose tissues. After cooking, muscle fibers were more compact, which can be attributed to perimysium shrinkage and water transfer, for all cooking processes except grilling at 55 degrees C. The cross-sectional area of muscle fibers was not impacted by cooking, regardless of the temperature or cooking method. Connective tissue between adipocytes was affected by cooking at 77 degrees C, but not at 55 degrees C. Despite the cooking method used, cooking to well-done (77 degrees C) clearly affected the structure of the perimysium of beef, possibly because of collagen denaturation.