Processing and Storage Characteristics of Sous Vide Iranian Beef Stew
Khorak-e-Mahicheh (muscle beef/lamb stew) is one of the favorite Iranian dishes which requires long time and carefully controlled cooking. Development of the product with improved storage stability and ease of preparation would enhance its acceptance for consumption. Sous vide system which is the...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7359/1/FK_2009_49a.pdf http://psasir.upm.edu.my/id/eprint/7359/ |
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| Summary: | Khorak-e-Mahicheh (muscle beef/lamb stew) is one of the favorite Iranian dishes
which requires long time and carefully controlled cooking. Development of the
product with improved storage stability and ease of preparation would enhance its
acceptance for consumption. Sous vide system which is the minimal thermal process
and subsequent chilled storage of vacuum packaged foods (raw or par-cooked),
appears as an interesting alternative to produce ready to eat dish and is considered to
offer enhanced product quality and extended shelf life. Preparation, storage studies
and quality attributes of sous vide Khorak-e-Mahicheh was the aim of this study. The
experimental design was established on factorial structure (3×7). The factors were
storage time and method of processing. Significant level was 5% (p<0.05). In
traditional recipe, beef muscle slices were fried with chopped onion and garlic for
few minutes and cooked over moderate heat. In par-cooking and raw-cooking
process, muscle slices were fried with chopped onion and garlic (in par-cooking process, muscle slices were cooked in a domestic pressure cooker (103 kPa) for 15
minutes, before frying), vacuum packaged and then, cooked in a water bath at 95 °C,
for sufficient cooking time. Samples were cooled down immediately after cooking to
4°C. Heat penetration and cooling phase data were monitored by inserting the
thermocouples into geometric center of the vacuumed samples. Adequate numbers of
samples were stored at 4°C for subsequent studies. Raw-cooked sous vide and parcooked
sous vide were stable from any microbiological spoilage during 6 weeks of
storage. In traditional cooking after fifth week, number of mesophiles increased (2-3
log colony-forming unit/grams). In all cooking methods, Bacillus cereus and
psychrotrophs were not detected during storage time. Sufficient cooking times
(sensory-based) which were found via shear force values were markedly higher than
calculated cooking time (based on 6 and 13 log reduction of Clostridium botulinum
and Streptococcus faecium, respectively). Cooking methods had significant (p<0.05)
effect moisture content, water holding capacity, cooking weight loss, instrumental
color and rancidity, but there was no significant effect on pH and water activity of
Khorak-e-Mahicheh. The results of sensory evaluation showed that cooking methods
and storage time had no significant effect on aroma, color, tenderness, juiciness and
overall acceptance. Texture Profile Analysis illustrated that cooking methods and
storage time affected the texture quality attributes (hardness, springiness, chewiness,
adhesiveness, gumminess and cohesiveness) significantly (p<0.05). Storage time had
significant effect on rancidity, water holding capacity, moisture content and lightness
of the product. It was concluded that sous vide process could be a fresh-like and
convenient alternative to traditionally cooked Khorak-e-Mahicheh since it offered
higher quality, reliable safety and extended durability. |
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