Comparison of Quality Characteristics and Palatability between
                    Sous-Vide Cooked Pork Loin Patties with Different Searing
                    Treatments

Cho, Dong Kook; Lee, Boin; Kim, Song Ki; Hyeonbin, O; Kim, Young Soon; Choi, Young Min

doi:10.5851/kosfa.2020.e90

Cited by 6 publications

(4 citation statements)

References 25 publications

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“…However, due to the lower cooking temperature, meat cooked with SV method exhibited a less developed brown color and flavor compared to meat cooked with conventional method ( Park et al, 2020 ). These results were associated with lack of Maillard reaction (MR) development, since the MR products related to desired flavor increase with increasing cooking temperatures ( Cho et al, 2021 ). Therefore, additional treatments, such as searing and marination, are necessary to compensate for the drawbacks of SV cooking.…”

Section: Introductionmentioning

confidence: 99%

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Lee

Park

Kim

et al. 2021

Food Sci Anim Resour

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Section: Introductionmentioning

confidence: 99%

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Lee

Park

Kim

et al. 2021

Food Sci Anim Resour

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“…Much of the research and the literature relating to cooked color provides information on the surface color of a product instead of the internal color. Notably, the surface color values of a protein product cooked using sous vide can be altered and subsequently increase the browning index values as stated by previous research [27].…”

Section: Instrumental Colormentioning

confidence: 56%

Influence of Sous Vide Cooking on Ground Beef Patties

Douglas,

Bernardez-Morales,

Nichols

et al. 2023

Foods

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With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo–Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties.

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“…SV method is characterized by low temperature long time ( LTLT ) processing under vacuum packaging, which minimizes the myofibrillar protein coagulation and water loss by evaporation compared to conventional cooking methods ( Dominguez-Hernandez et al, 2018 ). Reduced cooking loss in SV treated meat is beneficial for the food industry, as cooking loss is associated with yield of the final products ( Dominguez-Hernandez et al, 2018 ; Cho et al., 2020 , Cho et al., 2021 ). As expected, the use of SV in our study minimized the cooking loss compared to the OV method ( P < 0.001).…”

Section: Discussionmentioning

confidence: 99%

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

et al. 2021

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The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping ( WS ) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking ( OV ) and sous-vide ( SV ) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights ( P < 0.001), and a greater area of muscle fiber than the normal broilers ( P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets ( P < 0.05), although no differences were detected in the characteristics of meat quality between the groups ( P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h ( P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods ( P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV ( P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets ( P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.

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Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Title Comparison of quality characteristics and palatability between sousvide cooked pork loin patties with different searing treatments

Cited by 6 publications

References 25 publications

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Influence of Sous Vide Cooking on Ground Beef Patties

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

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