Changes in quality characteristics and biogenic amine contents in beef by cooking methods

This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest w...

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Bibliographic Details
Published in:Food science and biotechnology 2024, 33(10), , pp.2313-2321
Main Authors: Pang, Zheng, Lee, Jo-Won, Lee, Yoona, Moon, BoKyung
Format: Article
Language:English
Subjects:
Air temperature
Beef
Chemistry
Chemistry and Materials Science
Content analysis
Cooking
Electronic tongues
Food Science
Moisture content
Nutrition
Research Article
Saltiness
Umami
Water content
식품과학
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Summary:This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV ( p  
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-024-01650-9