The consumer today is increasingly attentive to the quality of food that he introduces with the diet and increasingly pays interest to what are the best cooking techniques to apply. Meat is fundamental in the human diet, in fact, it brings fundamental nutritional elements including essential amino acids, vitamins, minerals, and iron heme. However, aggressive cooking techniques for meat, characterized by high temperature can lead to the formation of dangerous molecules for human health. Sous vide technique is considered one of the most innovative and recent cooking techniques, it is characterized by the application of low temperatures for long times, applied to under vacuum food cooked in a thermostatic bath. In the past this technique was mostly used at the catering level, nowadays, it is increasingly used also at home. Among the different advantages of this technique, there is greater juiciness of the final product, a greater concentration of the aroma, and the possibility of increasing the shelf life of the cooked product. The aim of the research was to assess the effect of sous vide cooking on physicochemical parameters of meat that are considered important for the consumer; in this regard, three different studies were carried out. In the first study, two different combinations of cooking time and temperature were subjected to (80 °C for 1 hour and 60 °C for 15 hours) pork loins from pigs fed experimental diets (linseed, synthetic or natural antioxidants). The parameters evaluated were: cooking loss, lipid oxidation, color, shear force, and fatty acids profile. The two cooking combinations had significant effects on all the color parameters evaluated, the samples cooked at 60 °C for 15h had lower L* value and higher values of a* and b* than the samples cooked at 80 °C for 1h. In the second study, 12 different combinations of temperature and time of sous vide were studied (60 °C, 70 °C, 80 °C; 60, 90, 120,150 min) on pork loins bought in the large-scale distribution, and without or with an ultrasonic pretreatment. The parameters evaluated in this experiment were color, moisture, lipid oxidation, and shear force. The application of ultrasound did not affect any parameter evaluated, while the temperature used determined important variations both for the parameters of color (a* and b*), cooking loss, lipid oxidation, and shear force. The latest study considered 12 combinations of time and temperature, applying sous vide cooking to the chicken breast, purchased in the large-scale distribution. In this study, in addition to physicochemical parameters evaluated in previous studies, a shelf life study was carried out, lasting for 25 days at 4 °C. Also in this study, the cooking temperature was more important in determining significant variations in the parameters of color (a* and b*), oxidative stability, and tenderness. Overall, the profile of fatty acids was not significantly affected by time or even by the cooking temperature. As far as the shelf life study is concerned, it was found that the lowest temperature combination of cooking, for the shortest time is more than sufficient to break down the microbial load and to ensure the stability of the product throughout the shelf life period. By concluding sous vide cooking can be a valid alternative to traditional cooking applied to meat, meeting the tastes of the consumer who requires more and more tender final products. The use of this cooking also allows keeping for a long time the food that must only be heated before being served, countering food waste and limiting the formation of toxic compounds that originate from the cooking process.

Il consumatore d’oggi è sempre più attento alla qualità degli alimenti che introduce con la dieta ed è sempre più interessato a quali siano le migliori tecniche di cottura da applicare. La carne è un alimento fondamentale nella dieta dell’uomo, essa infatti apporta numerosi elementi nutritivi tra cui: amminoacidi essenziali, vitamine, sali minerali e ferro. Sebbene la carne svolga un ruolo importante nell’alimentazione, tecniche di cottura troppo aggressive, caratterizzate da alte temperature possono portare alla formazione di molecole dannose per l’uomo. Tra le cotture più innovative, si menziona la tecnica sous vide, caratterizzata dall’utilizzo di basse temperature per tempi lunghi, applicata ad alimenti confezionati sottovuoto cotti all’interno di un bagno termostatato. Se in passato questa tecnica era utilizzata per lo più nella ristorazione collettiva oggi invece trova sempre più utilizzo anche tra le mura domestiche. Tra i vantaggi di questa tecnica vi è una maggiore succosità del prodotto finale, una maggiore concentrazione dell’aroma ed una maggiore conservabilità dell’alimento post cottura. Lo scopo di questa ricerca è stato quello di valutare l’effetto della cottura sous vide su alcuni parametri chimico-fisici della carne ritenuti importanti per il consumatore; in particolare sono stati condotti tre differenti studi. Nel primo studio sono stati sottoposti a due diverse combinazioni di tempo e temperatura di cottura sous vide (80°C per 1 ora e 60°C per 15 ore) lombi di maiale provenienti da suini alimentati con diete sperimentali (con semi di lino ed antiossidanti sintetici e naturali) I parametri valutati sono stati: perdite di cottura, ossidazione lipidica, colore, tenerezza e profilo degli acidi grassi. Le due combinazioni di cottura hanno avuto effetti significativi su tutti i parametri del colore; i campioni cotti a 60°C per 15 h sono risultati avere livelli di L* inferiori e valori di a* e b* più elevati rispetto ai campioni cotti ad 80°C per 1 h. Nel secondo studio sono stati utilizzati lombi di suino acquistati nella grande distribuzione, sottoposti a 12 diverse combinazioni di tempo e temperatura (60°C, 70°C, 80°C, per 60, 90, 120,150 min) e con o senza un pretrattamento ad ultrasuoni. I parametri valutati in questa sperimentazione sono stati: colore, umidità, ossidazione lipidica, e tenerezza. L’applicazione degli ultrasuoni non ha influito su alcun parametro valutato, mentre la temperatura di cottura utilizzata ha determinato variazioni importanti sia per i parametri del colore (a* e b*), sia per le perdite di cottura, l’ossidazione lipidica ed infine per la tenerezza. L’ultimo studio ha preso in considerazione 12 combinazioni di tempo e temperatura sous vide sul petto di pollo, acquistato presso un centro di grande distribuzione. Oltre ai parametri chimico-fisici valutati negli studi precedenti, è stato effettuato anche uno studio di shelf life, condotto per 25 giorni a 4°C. Anche in questo studio la temperatura di cottura è risultata essere più importante nel determinare variazioni significative sia del colore, sia della stabilità ossidativa e della tenerezza. Per quanto riguarda lo studio di shelf life, si è riscontrato come già la combinazione 60°C per 60 minuti sia più che sufficiente ad abbattere la carica microbica ed a garantire la stabilità del prodotto per tutto il periodo di conservazione. Concludendo la cottura sous vide può rappresentare una valida alternativa alle cotture tradizionali applicate alla carne, incontrando sempre più i gusti del consumatore. Inoltre questa cottura permette di conservare a lungo gli alimenti che devono solo essere riscaldati prima di essere serviti, contrastando lo spreco alimentare e limitando la formazione di composti tossici che si originano dal processo di cottura.

Effetto della cottura sous vide sulle proprietà fisico-chimiche della carne / Anna Maria Belmonte , 2022 Apr 22. 34. ciclo, Anno Accademico 2020/2021.

Effetto della cottura sous vide sulle proprietà fisico-chimiche della carne

BELMONTE, ANNA MARIA
2022

Abstract

The consumer today is increasingly attentive to the quality of food that he introduces with the diet and increasingly pays interest to what are the best cooking techniques to apply. Meat is fundamental in the human diet, in fact, it brings fundamental nutritional elements including essential amino acids, vitamins, minerals, and iron heme. However, aggressive cooking techniques for meat, characterized by high temperature can lead to the formation of dangerous molecules for human health. Sous vide technique is considered one of the most innovative and recent cooking techniques, it is characterized by the application of low temperatures for long times, applied to under vacuum food cooked in a thermostatic bath. In the past this technique was mostly used at the catering level, nowadays, it is increasingly used also at home. Among the different advantages of this technique, there is greater juiciness of the final product, a greater concentration of the aroma, and the possibility of increasing the shelf life of the cooked product. The aim of the research was to assess the effect of sous vide cooking on physicochemical parameters of meat that are considered important for the consumer; in this regard, three different studies were carried out. In the first study, two different combinations of cooking time and temperature were subjected to (80 °C for 1 hour and 60 °C for 15 hours) pork loins from pigs fed experimental diets (linseed, synthetic or natural antioxidants). The parameters evaluated were: cooking loss, lipid oxidation, color, shear force, and fatty acids profile. The two cooking combinations had significant effects on all the color parameters evaluated, the samples cooked at 60 °C for 15h had lower L* value and higher values of a* and b* than the samples cooked at 80 °C for 1h. In the second study, 12 different combinations of temperature and time of sous vide were studied (60 °C, 70 °C, 80 °C; 60, 90, 120,150 min) on pork loins bought in the large-scale distribution, and without or with an ultrasonic pretreatment. The parameters evaluated in this experiment were color, moisture, lipid oxidation, and shear force. The application of ultrasound did not affect any parameter evaluated, while the temperature used determined important variations both for the parameters of color (a* and b*), cooking loss, lipid oxidation, and shear force. The latest study considered 12 combinations of time and temperature, applying sous vide cooking to the chicken breast, purchased in the large-scale distribution. In this study, in addition to physicochemical parameters evaluated in previous studies, a shelf life study was carried out, lasting for 25 days at 4 °C. Also in this study, the cooking temperature was more important in determining significant variations in the parameters of color (a* and b*), oxidative stability, and tenderness. Overall, the profile of fatty acids was not significantly affected by time or even by the cooking temperature. As far as the shelf life study is concerned, it was found that the lowest temperature combination of cooking, for the shortest time is more than sufficient to break down the microbial load and to ensure the stability of the product throughout the shelf life period. By concluding sous vide cooking can be a valid alternative to traditional cooking applied to meat, meeting the tastes of the consumer who requires more and more tender final products. The use of this cooking also allows keeping for a long time the food that must only be heated before being served, countering food waste and limiting the formation of toxic compounds that originate from the cooking process.
The effect of sous vide cooking technique on physicochemical properties of meat
22-apr-2022
LO FIEGO, Domenico Pietro
MINELLI, Giovanna
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1276480
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