Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

Abstract

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in 100 o C water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at 90 o C (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in 98 o C water (T3) was of superior flavor and overall acceptability.

Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

“…These contrasting results could be attributed due to the increased moisture content during smoking, which is caused by a hard coating that forms on the meat surface and reduces cooking loss ( Table 2 ). Chae and Kim (2010) reported that high temperature and long cooking time produces lower moisture content in boiled pork. According to Chae (2011) , the moisture content in boiled pork is influenced by cooking methods such as boiling and steaming.…”

“… Chae and Kim (2010) reported that high temperature and long cooking time produces lower moisture content in boiled pork. According to Chae (2011) , the moisture content in boiled pork is influenced by cooking methods such as boiling and steaming. However, Hyon et al .…”

“…According to Pan and Singh (2001) , cooking loss in cooked meat products increases as heating temperature increases. Chae (2011) indicated that cooking loss in boiled pork increases as the periods of boiling and steaming increase. Pöhlmann et al .…”

“…Some studies have been conducted on Korean boiled pork. Chae and Kim (2010) reported that textural properties and sensory quality of boiled pork improve using different cooking methods. Choi et al .…”

“… Stolyhwo and Sikorski (2005) reported that smoke composition and processing conditions affect sensory quality, shelf life, and wholesomeness of the product. Several studies have been conducted on boiling methods ( Chae and Kim, 2010 ; Choi et al ., 2006 ; Jung et al ., 2004 ; Park and Kwon, 1998 ) and smoke treatments ( Djinovic et al ., 2008 ; Song et al ., 2013 ; Stolyhwo and Sikorski, 2005 ). However, research on meat products prepared with a combination of smoking and boiling is limited.…”