https://scholars.lib.ntu.edu.tw/handle/123456789/630232
標題: | A possible systematic culinary approach for spent duck meat: sous-vide cuisine and its optimal cooking condition | 作者: | Chang, Yu Shan Chen, Jr Wei Wu, Yi Hsieng Samuel SHENG-YAO WANG YI-CHEN CHEN |
關鍵字: | breast | laying spent duck | myofibrillar degradation | quality change of storage | sous-vide condition | 公開日期: | 1-六月-2023 | 卷: | 102 | 期: | 6 | 來源出版物: | Poultry Science | 摘要: | This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d. |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85151286674&doi=10.1016%2fj.psj.2023.102636&partnerID=40&md5=0233229a23a98bac4cde001a8e295da0 https://scholars.lib.ntu.edu.tw/handle/123456789/630232 |
ISSN: | 00325791 | DOI: | 10.1016/j.psj.2023.102636 |
顯示於: | 動物科學技術學系 |
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