Effects of Pre-cooking Methods on Quality Characteristics of Reheated
                    Marinated Pork Loin

Kim, Tae‐Kyung; Hwang, Ko-Eun; Kim, Young-Boong; Jeon, Ki-Hong; Leem, Kyoung-Hoan; Choi, Yun‐Sang

doi:10.5851/kosfa.2018.e29

Cited by 9 publications

(3 citation statements)

References 24 publications

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“…The shelf-life studies help food processors, and handlers determine quality changes during storage and transportation. The shelf-life determination of sauces is limited since most studies have been done on oriental sauces (Lee et al, 2015;Taşkaya et al, 2016;Kim et al, 2018;Kim et al, 2019). The objective of this study was to determine the physical, chemical, sensory, and microbiological changes in the quality characteristics of five developed Americanstyle chicken wing sauces during real-time ambient shelf storage.…”

Section: Introductionmentioning

confidence: 99%

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Purohit,

Jain,

Sarkhel

et al. 2023

Front. Food. Sci. Technol.

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Introduction: The development of shelf-stable foods is necessary to reduce dependence on refrigeration during their storage and distribution. Current trends in shelf-stable foods have seen a continuous rise in consumer demand that triggers research studies in the formulation, shelf stability, processing, and manufacturing of sauces frequently used by the food service industry. This study evaluated the shelf-life stability of chicken wing sauce with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild).Methods: All sauce formulations were developed and thermally processed to pasteurize using the hot-fill-and-hold (87.75°C for 5 min) method in a portable container which was then kept at ambient temperature (18.35°C ± 2) for 12 months. The samples were drawn periodically and analyzed for color, rheology, sensory, and microbial load.Results: The study’s findings revealed that sauces with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild) significantly declined in color and appearance, including viscosity, after ten months of storage. A very similar trend was noticed in textural changes. With the advancement of storage time, textural changes became prominent in lemon pepper and sweet chili sauce compared to hot teriyaki and mild sauces. Microbial analyses indicated the absence of pathogenic organisms, and no microbial activity was observed throughout the storage for up to 12 months. Among all sauces studied in this research project, lemon pepper exhibited a drastic decline in flavor, including some rancidity development after seven months of storage.Discussion: Extension of the shelf life and overall quality of the most commonly used sauces in the food service industry is of paramount importance. A better understanding of the changes in the physicochemical properties of sauces during storage can help food processors understand the expected changes.

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Section: Introductionmentioning

confidence: 99%

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Purohit,

Jain,

Sarkhel

et al. 2023

Front. Food. Sci. Technol.

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“…Since meat is subjected to a high temperature during grilling, it induces several modifications in muscle proteins, such as denaturation, carbonylation, disulfide bond formation, and cross-linking (Silva et al, 2016), which have the potential to affect the digestibility of muscle proteins. It is well documented that the final internal temperature has a great effect on ultimate palatability, as assessed by a combination of colour, tenderness, flavour, water-holding capacity and juiciness (Barbera and Tassone, 2006, Sen et al, 2016, Kim et al, 2018. These changes are dependent on protein denaturation and water loss.…”

Section: Introductionmentioning

confidence: 99%

Influence of Heat on Protein Degradation, Histology and Eating Quality Indicators of Chicken Meat

Muthulakshmi¹,

Chandirasekaran²,

Kalaikannan³

et al. 2022

IJBSM

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The experiments were carried out during February–July, 2021 at the Department of Livestock Products Technology (Meat science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, India to assess the influence of heat on protein degradation, histology and eating quality indicators of chicken. Meat samples were taken from the broiler breast and cooked for the targeted end point temperature (75°C, 83°C, 89°C and 94°C) then assessed pH, colour, cooking loss, shear force value, protein degradation (SDS PAGE) and structure of muscle fibers. The heating temperature had a significant effect on pH and shear force value (p<0.01) at 94°C. Colour L* decreased significantly (p<0.01) and a* and b* value increased significantly (p<0.01) of cooked chicken breast at increasing end point cooking temperature. Progressive increasing (p<0.01) trends of cooking loss were noticed during the rising of end point cooking temperature. There were no significant differences between muscle fiber diameters. But significant (p<0.01) differences were observed in the sarcomere length of cooked chicken meat, showing decreasing trends during increasing temperature. Analysis of SDS-PAGE showed that the intensity of the myofibrillar protein band gradually decreased during chicken meat cooking at a higher endpoint temperature and inferring that the meat protein had changed. The heating temperature had a significant effect on sensory quality of cooked chicken breast at increasing end point cooking temperature. This study revealed that meat cooking at high-end point temperatures affects the meat quality by degradation of muscle proteins and changes in muscle structure.

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“…Consumer demands for healthy and natural-friendly meat products is on the rise [1]. To satisfy the increasing consumer demands for natural meat products, the meat industry has increasingly utilized natural additives that was considered as healthy foods to consumer [2].…”

Section: Introductionmentioning

confidence: 99%

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

Kim

Lee

Sung

et al. 2019

Asian-Australas J Anim Sci

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Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Cited by 9 publications

References 24 publications

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Influence of Heat on Protein Degradation, Histology and Eating Quality Indicators of Chicken Meat

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

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