The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs

In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it...

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Bibliographic Details
Published inJournal of culinary science & technology Vol. 22; no. 4; pp. 819 - 835
Main Authors Özyürek, Fatma Beyza, Özer, Cem Okan, Demir Özer, Ezgi
Format Journal Article
LanguageEnglish
Published Binghamton Taylor & Francis 03.07.2024
Taylor & Francis LLC
Subjects
beef meatball
Biological effects
conjugated linoleic acid
Cooking
Isomers
Linoleic acid
Meatballs
Sous vide
Sous vide technology
Temperature effects
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Summary:In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it was determined that lower losses occurred in the sous vide method. The springiness, cohesiveness, resilience and chewiness values of the cooked meatballs with the sous vide method and containing CLA were higher than the other meatball samples. As a result of the study, it is thought that added CLA in foods can be preserved more by prepared with the sous vide method and thus the desired positive biological effects of CLA on human health can be observed.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2022.2086091