Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time |
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Authors: | Sánchez Del Pulgar José Gázquez Antonio Ruiz-Carrascal Jorge |
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Affiliation: | a Food Science, School of Veterinary Sciences, University of Extremadura, Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071 Caceres, Spainb Histology, School of Veterinary Sciences, University of Extremadura, Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071 Caceres, Spain |
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Abstract: | This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P = 0.054) and at a lower temperature (P < 0.001). Samples cooked at 60 °C showed more lightness (L*) and redness (a*) (P < 0.001). Lipid oxidation showed an interaction between cooking time and temperature (P = 0.007), with higher TBARs values for samples cooked for 12 h at 60 °C and lower for those cooked for 12 h at 80 °C. Samples cooked at 80 °C for 12 h showed lower (P < 0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature × time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks. |
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Keywords: | Pork Sous-vide Vacuum Texture profile analysis Instrumental colour Collagen solubilization |
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