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Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system
- Ismail, Ishamri, Hwang, Young-Hwa, Joo, Seon-Tea
- Food chemistry 2020 v.320 pp. 126656
- astringency, beef, bitterness, cooking, electronic tongue, histidine, hypoxanthine, inosine, least squares, leucine, models, muscles, nucleotides, saltiness, sourness, sous vide, taste, umami
- The influence of temperature–time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 °C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 °C (3 h) and 60 °C (either 3 or 9 h) were compared with traditional cooking at 70 °C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 °C for 12 h characterized the most umami, likely adenosine-5′-monophosphate (AMP) and guanosine-5′-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue.