Main content area

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.