Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (<i<...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Xiaoli Pu [verfasserIn] Jinggang Ruan [verfasserIn] Zhicheng Wu [verfasserIn] Yong Tang [verfasserIn] Ping Liu [verfasserIn] Dong Zhang [verfasserIn] Hongjun Li [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	stewing time Sichuan-style braised beef texture properties oxidation muscle fibers

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 7, p 1386
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:7, p 1386

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12071386

Katalog-ID:	DOAJ089382544

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language	English
source	In Foods 12(2023), 7, p 1386 volume:12 year:2023 number:7, p 1386
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topic_facet	stewing time Sichuan-style braised beef texture properties oxidation muscle fibers Chemical technology
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authorswithroles_txt_mv	Xiaoli Pu @@aut@@ Jinggang Ruan @@aut@@ Zhicheng Wu @@aut@@ Yong Tang @@aut@@ Ping Liu @@aut@@ Dong Zhang @@aut@@ Hongjun Li @@aut@@
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callnumber-first	T - Technology
author	Xiaoli Pu
spellingShingle	Xiaoli Pu misc TP1-1185 misc stewing time misc Sichuan-style braised beef misc texture properties misc oxidation misc muscle fibers misc Chemical technology Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
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topic_title	TP1-1185 Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef stewing time Sichuan-style braised beef texture properties oxidation muscle fibers
topic	misc TP1-1185 misc stewing time misc Sichuan-style braised beef misc texture properties misc oxidation misc muscle fibers misc Chemical technology
topic_unstemmed	misc TP1-1185 misc stewing time misc Sichuan-style braised beef misc texture properties misc oxidation misc muscle fibers misc Chemical technology
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title	Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
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title_full	Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
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title_sort	changes in texture characteristics and special requirements of sichuan-style braised beef for industrial production: based on the changes in protein and lipid of beef
callnumber	TP1-1185
title_auth	Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
abstract	This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (<i<p</i< < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (<i<p</i< < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (<i<p</i< < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.
abstractGer	This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (<i<p</i< < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (<i<p</i< < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (<i<p</i< < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.
abstract_unstemmed	This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (<i<p</i< < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (<i<p</i< < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (<i<p</i< < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.
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container_issue	7, p 1386
title_short	Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef
url	https://doi.org/10.3390/foods12071386 https://doaj.org/article/134fd45dc4764f82a4f74bb519176bd0 https://www.mdpi.com/2304-8158/12/7/1386 https://doaj.org/toc/2304-8158
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author2	Jinggang Ruan Zhicheng Wu Yong Tang Ping Liu Dong Zhang Hongjun Li
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up_date	2024-07-03T22:48:11.699Z
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Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

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