Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
This study investigated the effects of combining sous vide (SV) and high-pressure (HP, 0.1-200 MPa) on the structural changes of meat proteins and the eating quality of pork loin in comparison to commercial cooking (CC). Differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy showed that SV under HP stabilized the secondary structure of sarcoplasmic proteins. SV under HP treatments significantly reduced cooking loss and improved water-retention ability. Texture profile analysis (TPA) showed that SV under HP reduced the hardness and chewiness while increasing springiness. Instrumental color analysis revealed that SV under 200 MPa resulted in higher L* and a* values with a lower b* value than SV-AT (p < 0.05). These findings demonstrated that SV cooking under HP was a promising cooking method for enhancing the eating quality of pork loin, potentially expanding the utilization of lean cuts, which are generally less favored by consumers.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12398516 | PMC |
| http://dx.doi.org/10.1038/s41538-025-00560-2 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Intrinsic relationship between structural changes of different types of oyster proteins and flavor release after sous-vide treatment.
Int J Biol Macromol
September 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 266100, China; College of Food Science and Engineering, Ocean University of China, Sansha Road, Qingdao, Shandong Province 266100, China; Sanya Oceanographic Instituti
Proteins, as typical macromolecules in aquatic products, have been demonstrated to play a crucial role in flavor release. The structural modifications of water-soluble proteins (WSP), salt-soluble proteins (SSP), and alkali-soluble proteins (ALSP) in oysters after Sous Vide (SV) heating, along with their interactions with flavor compounds, were systematically investigated. More significant alterations in secondary and tertiary structures in SSP were observed compared to WSP and ALSP following SV heating, accompanied by the highest degree of hydrophobicity and aggregation.
View Article and Find Full Text PDFEffect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.
NPJ Sci Food
August 2025
Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Republic of Korea.
This study investigated the effects of combining sous vide (SV) and high-pressure (HP, 0.1-200 MPa) on the structural changes of meat proteins and the eating quality of pork loin in comparison to commercial cooking (CC). Differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy showed that SV under HP stabilized the secondary structure of sarcoplasmic proteins.
View Article and Find Full Text PDFCharacterization of Bimi Broccoli as a Convenience Food: Nutritional Composition and Quality Traits Following Industrial Sous-Vide Processing.
Molecules
August 2025
Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Italy.
This study investigates Bimi ( Italica × Alboglabra), a hybrid between kailan and conventional broccoli, to evaluate its compositional, functional, and sensory properties in relation to industrial sous-vide processing and refrigerated storage. Proximate composition, amino acid and fatty acid profiles, and mineral content were determined in raw samples. Color, chlorophyll content, total polyphenols, and antioxidant capacity (FRAP, ABTS, DPPH) were analyzed before and after sous-vide treatment and following 60 days of storage.
View Article and Find Full Text PDFLipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysis.
Food Chem
November 2025
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address:
Tibetan pork is a local Chinese pig breed that is raised in high-altitude environments. This study examined the formation pathways of lipid-derived odour-active volatile compounds in Tibetan pork across three cooking methods: sous-vide (SV), pan-frying (PF), and oven-roasting (OR), by investigating the pro-oxidative roles of free iron and changes of lipid molecules. It was found that lipid-derived volatiles in low-temperature methods were generated in two stages: initially from free fatty acids and lysophosphatidylcholines, and later from the oxidation of phospholipids, with the later stage being affected by free iron, which followed by increasing lipid oxidation properties.
View Article and Find Full Text PDFEffect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.
Foods
May 2025
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głeboka Street, 20-612 Lublin, Poland.
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method.
View Article and Find Full Text PDF