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Abstract：
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 < 0.05). Compared to the control, total BAs concentrations decreased by 67.32% (SV), 64.90% (AF), 62.46% (IR), and 50.64% (PG), and SVP showed the largest decrease of 68.64% (p < 0.05). Therefore, SVP was considered the most effective cooking method for reducing BAs and maintaining the quality characteristics of beef loin.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
摘要：
这项研究旨在评估烹饪前后进口牛腰的变化。根据烹饪方法，通过质量特征，生物胺（BA）含量分析，和电子舌系统。Sous-Vide(SV),以烹饪损失最小为特征，含水量最高，为64.11%。平底锅烧烤(PG),空气油炸（AF），和IR烧烤（IR）方法显示水含量范围为46.90％至54.19％。在电子舌头的味觉结果中，在高烹饪温度方法中，鲜味和咸味更高(PG，AF,IR,和组合的sous-vide+pan-grilling[SVP]）比SV（p<0.05）。与对照相比，总BAs浓度下降67.32%（SV），64.90%（AF），62.46%（IR），和50.64%（PG），SVP下降幅度最大,为68.64%(p<0.05)。因此,SVP被认为是减少BAs和保持牛腰品质特征的最有效的烹饪方法。
■在线版本包含补充材料，可在10.1007/s10068-024-01650-9获得。
■在线版本包含补充材料，可在10.1007/s10068-024-01650-9获得。
