DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0083

ZMĚNA BAREVNÝCH PARAMETRŮ V HOVĚZÍM MASE UPRAVENÉHO METODOU SOUS VIDE / CHANGE OF COLOR PARAMETERS IN BEEF PREPARED BY THE SOUS VIDE METHOD

Jana Doležalová1, Hana Šemberová1
1 Ústav hygieny a technologie potravin živočišného původu a gastronomie, Fakulta veterinární hygieny a ekologie, VETUNI, Palackého tř. 1946/1; 612 42 Brno

The aim of this study was to determine the color parameters and pH of the rump before and after processing by the sous vide method at temperatures of 60 and 75 °C for 1, 2, 3 hours. All color parameters changed after sous vide editing. Lightness of meat L* in all cases (P<0.05), intensity of red color a* increased from 13.74±1.87 to 14.88±2.12 (60°C) initially, but at 75°C there was a decrease to 6.79±2.40 (P<0.05). For the b* parameter, there was an increase in values from 8.61±1.57 to 13.66±2.33. The C* parameter first increased, the highest value was 20.12±2.06 at 2 h/60 °C, but a decrease followed at 75 °C. The color shade angle h° and pH had higher values at all times and temperatures compared to the meat at the beginning of the measurement. No statistical significance was found in the dependence of drip loss on increasing pH.

Keywords: CIE L*a*b*, Superchroma S-Spex, pH value, drip loss

pages: 83-88, online: 2024



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