Tangwatcharin P, Sorapukdee S, Kongsrirat K. Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of
Listeria monocytogenes and Their Quality Characteristics.
Food Sci Anim Resour 2020;
39:863-876. [PMID:
31950104 PMCID:
PMC6949525 DOI:
10.5851/kosfa.2019.e64]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/28/2019] [Accepted: 09/16/2019] [Indexed: 11/21/2022] Open
Abstract
The thermal-death times of Listeria monocytogenes were
determined in inoculated restructured goat steak at 60°C, 65°C,
and 70°C of sous-vide temperatures. D-values of L.
monocytogenes in inoculated restructured goat steak ranged from
7.27 min at 60°C to 0.46 min at 70°C. Times need to yield at least
a 6 log reduction of L. monocytogenes at their temperatures for
this product were 47, 12, and 3 min, respectively. After sous-vide, all
microbial counts in non-inoculated samples were not detectable, except the
aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than
2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and
surface shrinkage were the lowest in samples sous-vided at 60°C for 47
min (p<0.05). These samples demonstrated the lowest CIE L*, shear force,
hardness, gumminess and chewiness and the highest CIE a* and hue angle
(p<0.05). Therefore, sous-vide at 60°C for 47 min provided
convenient ready-to-cook restructured goat steak for microbiology safety and
optimization of physicochemical quality.
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