Effects of low temperature-long time treatments on physicochemical and sensory properties of <i>sous-vide</i> cooked apples

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  • Saito Kumi
    Department of Human Health and Nutrition, College of Human Health and Nutrition, Shokei Gakuin University
  • Yoshinari Manami
    Department of Food Science and Business, School of Industrial Sciences, Miyagi University
  • Ishikawa Shin-ichi
    Department of Food Science and Business, School of Industrial Sciences, Miyagi University

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Other Title
  • 低温長時間処理が真空調理したリンゴの物理化学および官能特性に及ぼす影響
  • テイオン チョウジカン ショリ ガ シンクウ チョウリ シタ リンゴ ノ ブツリ カガク オヨビ カンノウ トクセイ ニ オヨボス エイキョウ

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Abstract

<p>　The purpose of this study was to examine the influence of long-time heating on apples by sous-vide. We measured the color tone, physical property, sugar content, and pH of samples cooked at 60, 70, 80, and 90℃ for 1, 12, 24, and 48 hours. The sensory evaluation was performed by 66 males and females aged between 18 and 23 years, with a seven-step evaluation method for hardness, sweetness, acidity, flavor, and color of comprehensive evaluation, on a sample prepared at 70℃. The hardness value was decreased by sous-vide due to pectin decomposition. The effective temperature condition for long-time heating at which pectin decomposition progressed and the physical properties changed was 70℃. The lightness decreased with time. The initial browning was considered to be largely affected by enzymatic reactions, and the browning with long-time heating was considered to be largely influenced by non-enzymatic reactions (Maillard reaction). The sugar content increased with time, up to 24 hours of cooking. The syrup concentration was higher than the apple sugar content due to permeation of the syrup into apples by osmosis. The temperature condition did not influence sugar content in vacuum low-temperature cooking. The pH of the sample after long-time heating ranged between 3.3 and 3.9, which revealed that long-time heating did not affect the pH of the apple. The tendency of actual sensory evaluation and instrumental analysis coincided for hardness and color (brightness), and it was different for sweetness (sugar content) and sourness (pH). The sweetness and acidity are influenced by the hardness and color; therefore, the feeling of taste is considered to be influenced by the texture and appearance. The apple compote favored by the younger generation tended to be that with firmness and bright color, that is, the one with short cooking time. The optimum time for cooking at 70℃ was found out to be 12 hours or less. Taken together, long-time sous-vide of apples can be finished to obtain different levels of hardness and color by time and temperature control, and thus, it is useful as a means to prepare food effectively depending upon the purpose.</p>

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