Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1]

BOGUSZ JUNIOR, S.

CARVALHO, S. C. S.

FRANCISCO, V. C.

NASSU, R. T.

SILVA, K. F.

English

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70th International Congress of Meat Science and Technology, Foz do Iguaçu August 18-23, 2024         205186EFFECT OF TIME AND TEMPERATURE ON THE PROFILE OF VOLATILECOMPOUNDS IN BEEF PROCESSED BY THE SOUS VIDE METHODVanessa C. Francisco1*, Kalisa F.Silva2, Suelen C. S. Carvalho2, Stanislau Bogusz Jr.3Renata T. Nassu11 Embrapa Pecuária Sudeste. Sao Crlos – Sao Pulo, Brzil.2 Faculdade de Ciências Farmacêuticas (FCFAr)/UNESP, Araraquara-São Paulo, Brazil.3 São Carlos Institute of Chemistry (IQSC)/USP, Sao Crlos – Sao Pulo, Brzil.*Corresponding author email: vanessacristina15@yahoo.com.brI. INTRODUCTIONSous vide is  term of French origin tht mens “under vcuum”. It is  cooking technique thtpreserves the integrity of food by heating it for long periods at relatively low temperatures [1]. Thistechnique is applied to extend the shelf life of food, avoiding waste and reducing the loss of liquid,nutrients and aromas sensitive to heat. Different temperatures and cooking times can modify theprofile of volatile compounds and, consequently, the flavor of cooked meat [2]. Although there areseveral studies on the formation of the profile of volatile compounds in meat cooked using traditionalmethods, few articles report the formation of volatile compounds in beef cooked sous vide at lowtemperatures and for long periods. This work aimed to evaluate the effect of different combinationsof time and temperatures on the formation of volatile compounds in beef cooked by the sous videmethod.II. MATERIALS AND METHODSM. Biceps femoris pieces were purchased from a commercial slaughterhouse, divided into 2.5 cmthick steaks, and vacuum packed. Cooking was carried out using the sous vide technique, using athermocirculator at different combinations of time and temperature: 60°C/60 min; 60°C/360min;65°C/210min; 70°C/60min and 70°C/360min. After cooling the samples at 3°C in an ice bath, thesamples were ground in a food processor. One g of the ground sample was weighed in a glass flaskwith a capacity of 60 mL, and the extraction of volatile compounds was performed by the techniqueof solid phase microextraction (SPME) using a carboxy/polydimethylsiloxane (CAR/PDMS) fiber asstationary phase. Gas chromatography coupled to mass spectrometry (GC-MS) was used toseparate and identify volatile compounds in the samples, using a DB-5 MS column (5% phenyl, 95%dimethylpolysiloxane) 60 m x 0.25 mm internal diameter and one μm stationary phase thickness.The oven temperature started at 40 °C, increasing 4 °C min-1 to 180 °C, 10 °C min-1 to 280 °C,remaining at this temperature for 5.3 min. Helium (He) was used as carrier gas. The compoundswere identified through their spectra and compared with those of the NIST library database. Toconfirm, an n-alkane (C7-C30) solution (Supelco, Bellefonte, PA) was injected into the equipmentunder the same conditions as the samples to obtain the programmed linear retention temperatureindex (LTPRI) of volatile compounds. Experimental identification was performed by comparing theLTPRI and mass spectra with literature reports, with a minimum similarity of 85%. A qualitativeanalysis was applied to analyze the obtained data.III. RESULTS AND DISCUSSIONA total of 80 volatile compounds were identified in beef samples cooked by the sous vide method atdifferent time and temperature combinations. The compounds were classified as alcohols (n=12),aldehydes (n=13), carboxylic acids (n=6), esters (n=17), hydrocarbons (n=14), ketones (n=11),70th International Congress of Meat Science and Technology, Foz do Iguaçu August 18-23, 2024         206186lactone(n=1), sulfur compounds (n=2) and terpenes (n=2). The number of compounds of eachchemical class per treatment can be seen in Table 1.Table 1 – Chemical class of volatile compounds in beef samples in sous vide cooked at differenttime and temperature combinations.Class 60°C/60min 60°C/360min 65°C/210min 70°C/60min 70°C/360minAlcohol 4 6 9 8 7Aldehyde 6 11 8 7 7Carboxylic acid 1 2 5 2 3Ester 6 13 15 7 7Hydrocarbon 7 12 3 3 5Ketone 7 9 9 7 6Lactone 1Sulfur compound 2 2 2 2Terpene 2Total compounds 31 55 54 36 37In the distribution of different volatile compound classes under various cooking conditions, it isobserved that the treatment 60°C/360min and 65°C/210 min resulted in the highest total detectednumber of compounds, with notably higher counts of esters, aldehydes and ketones, followed byalcohols. Conversely, fewer compounds were identified in the treatment with a shorter time andtemperature (60°C/60min). Some classes, such as lactones and terpenes, were only detectedunder specific conditions (65°C/210 min). Increasing the cooking temperature over long periodsinfluences flavor development through the Maillard's reaction and lipid oxidation [3]. According toRoldan [4], sous-vide cooking at moderately high temperatures for extended periods of timestimulates the formation of volatile compounds from reactions involved in amino acids that form adesirable meaty flavor.IV. CONCLUSIONThe volatile compounds profile in beef cooked by the sous vide method was influenced by cookingtime and temperature. This highlights the importance of controlling cooking parameters to achievedesired flavor profiles in beef sous vide cooking.ACKNOWLEDGEMENTSThe current study was funded by the São Paulo Research Foundation (FAPESP – grants2023/03583-9 and 2023/11177-0) and financed in part by the Coordenação de Aperfeiçoamento dePessoal de Nível Superior – Brasil (CAPES) – Finance Code 001.REFERENCES1. Baldwin, D. E. (2012) Sous vide cooking: A review. International Journal of Gastronomy and FoodScience, 1: 15-30.2. Sanchez del Pulgar, J., Roldán, M., Ruiz-Carrascal, J. (2013) Volatile compounds profile os sous-videcooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).Molecules,18: 12538-12547.3. Khan, M. I., Jo, C., Tariq, M. R. (2015) Meat flavor precursors and factors influencing precursors – asystematic review. Meat Science, 110: 278-284.4. Roldán, M., Ruiz, J., Sanchez del Pulgar, J., Antequera, T. (2015) Volatile compound profile of sous-videcooked lamb loins at different temperature-time combinations. Meat Science, 100:52-57.

Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

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Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method.

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