期刊
MEAT SCIENCE
卷 163, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108089
关键词
Ohmic cooking; Sous vide; Vacuum cooking; Pork meat; Microstructure; CATA
资金
- PorkColombia
- Gastronomy Programme of the Universidad de La Sabana
- Faculty of Engineering of the Universidad de La Sabana
- [CT044 -2016: COLCIENCIAS]
The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70'C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .05) meats and myofibrils, with higher alignment compared to the pan-cooked meat as well as a golden colour. Sous vide-cooked meats were perceived as insipid, while vacuum-cooked meats showed loss of structure and were perceived as drier (p < .01) and paler (p < .01). No statistically significant differences were found for cooking loss and water-holding capacity (p > .05). The results suggest that consumers preferred pan-cooking, as they described these samples as juicy, tender and tasty. Ohmic-cooked meat, which required shorter cooking times, showed similar characteristics to pan-cooked meat and could be used as alternative to pan cooking in the catering industry.
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