Effects of Temperature and Time on the Cookery Properties of
                    Sous-vide Processed Pork Loin

Hwang, Su-In; Lee, Eunjung; Hong, Geun-Pyo

doi:10.5851/kosfa.2019.e4

Cited by 33 publications

(31 citation statements)

References 21 publications

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“…The initial temperature was set at 20 °C and held for 2 min before heating. The test temperature range was 20–120 °C, and the temperature was increased at the rate of 10 °C/min [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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Section: Methodsmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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“…SV cooked food products are mainly used in catering service and restaurants, and SV processing has been applied to meat products at various cooking temperature (50-100 • C) and time (more than 1 h) conditions [1,5,20]. The recommended SV temperature and time conditions for beef and lamb steaks to enhance quality characteristics and storage stability are at 58-63 • C for long time (10-48 h) [3] and between 75-80 • C for pork [8].…”

Section: Discussionmentioning

confidence: 99%

“…Sous-vide (SV) is a well-known method fulfilling consumer demands for RTE meat-based foods and is defined as cooking under preciously controlled low temperature long time (LTLT) heat conditions in vacuum-sealed food-grade plastic pouches [3,4]. SV cooking conditions, including vacuum-sealing, can increase shelf-life by eliminating contamination risks and inhibiting off-flavors from lipid oxidation [3,5]. Additionally, the precisely controlled temperature during SV cooking allows uniform and improved palatability, especially tenderness, by efficiently and evenly transferring heat to meat products compared to traditional cooking methods [4,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Cho

Lee

et al. 2020

Foods

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This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.

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“…A temperature range was 10°C–120°C and heated at a rate of 5°C/min. Pyris data analysis software was used to calculate the data displayed as onset temperature (To), peak temperature (Tp), end temperature (Tc), and changes in enthalpy (dH) [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Kim¹,

Yong²,

Jang³

et al. 2020

J Anim Sci Technol

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In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Cited by 33 publications

References 21 publications

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

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