Sauced Beef Cooked by Sous-vide Cooking (Part Two)
2.2.4.2 Water holding capacity
Put the marinated beef tendon into a vacuum bag and seal it with a vacuum sealer, and put the bag in a cooker at a temperature of 62℃ and heat it for 8 hours. When the central temperature of the beef tendon reaches 62℃, take out the sauced beef and cut it into cubes of 10.0 mm × 10.0 mm × 10.0 mm, and record the weight as W3 (g). Cover the bottom of the centrifuge bottle with absorbent cotton, and put the beef cubes in the centrifuge bottle. Centrifuge at 4000 r/min for 30 minutes; take out the centrifuged beef cubes and weigh them as W4 (g).
The water holding capacity calculation formula is shown in 2-8. Water retention = W4/W3×100%…………(2-6)
2.2.4.3 PH values
Take 5g of marinated beef tendon and chop it into pieces. Add 50 mL of distilled water; homogenize with a homogenizer at 7000 r/min for 1 minute. Measure the pH value after standing for 30 minutes. Repeat the test three times to get the average value. Calibrate before each pH test.
2.2.4.4 Texture properties
The marinated beef tendon was vacuum-sealed with a vacuum degree of 0.1MPa, placed in a water bath and heated at 62°C for 8 hours. When the central temperature of the beef tendon reached 62°C, cut the marinated beef tendon into small pieces of 1.5 cm × 1.0 cm × 1.0 cm; placed it according to the direction of the probe plane parallel to the flesh-like muscle fibers, using a P50 circular probe, test program TPA250N, compression type variable 40%, test speed 120.0 mm/min, ascent rate 240.0mm/min and automatic trigger type.
2.2.4.5 Shearing force
A single-knife shearing probe, the test program single-knife shearing 250N, the pre-test speed 120.0mm/min, the post-test speed of 240.0 mm/min, and the trigger force of 0.1 g are adopted for the marinated beef tendon cubes.
2.2.4.6 Sensory evaluation
Invite 10 culinary students who have studied standard sensory evaluation methods, including 5 males and 5 females to score strictly according to the sensory evaluation standard table, and take the average values after the total sensory evaluation score is obtained. The sensory evaluation criteria are shown in Tables 2-7.
Tables 2-7 Sensory Evaluation
| Scoring items |
Rating content |
Scores |
| Color (20) |
Uneven, dull, dark or light color |
1 to 5 |
| The color is relatively uneven, dull, darker or light. |
6 to 10 |
| The color is uniform; the luster is not obvious, and the color is dark or light. |
11 to 15 |
| Uniform color, bright luster and being reddish-brown |
16 to 20 |
| Taste (20) |
The smell is strong; the taste is too strong or too light, and the taste is weird. |
1 to 5 |
| There is a faint smell; the taste is slightly too strong or too light, and the flavor is not harmonious. |
6 to 10 |
| No peculiar smell, suitable salt, and harmonious taste |
11 to 15 |
| No peculiar smell, suitable salt and rich flavor |
16 to 20 |
| Palatability (20) |
The meat is dry and hard or too soft and has no toughness. |
1 to 5 |
| The meat is dry and hard or soft, and it is chewier. |
6 to 10 |
| The meat is good; the gravy is little, and it is chewier. |
11 to 15 |
| The meat is chewy. |
16 to 20 |
| Aroma (20) |
Strong steam and boil taste, and peculiar smell |
1 to 5 |
| The marinade has a mild aroma and a peculiar smell. |
6 to 10 |
| The marinade has a mild aroma and no peculiar smell. |
11 to 15 |
| The marinade is fragrant. |
16 to 20 |
| Resilience (20) |
The cutting surface of the meat is not flat; it is hard when you use your fingers to press the meat, and it does not spring back. |
1 to 5 |
| The cutting surface of the meat is relatively flat; it is hard when you use your fingers to press the meat, and the rebound is slow. |
6 to 10 |
| The cutting surface of the meat is relatively flat; it is good when you use your fingers to press the meat, and the rebound is fast. |
11 to 15 |
| The meat has a smooth cutting surface; it is good when you use your fingers to press the meat, and the rebound is fast. |
16 to 20 |
2.2.4.7 Statistical analysis
Two parallel experiments were designed for each group of experiments, and the experimental data are expressed as mean values ± standard deviation. Data analysis was performed using Statistics 23 analysis software, and Origin 8.0 was used for graphing.