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http://dx.doi.org/10.5851/kosfa.2019.e4

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

Hwang, Su-In (Department of Food Science and Biotechnology, Sejong University)
Lee, Eun-Jung (Department of Food Science and Biotechnology, Sejong University)
Hong, Geun-Pyo (Department of Food Science and Biotechnology, Sejong University)
Publication Information
Food Science of Animal Resources / v.39, no.1, 2019 , pp. 65-72 More about this Journal
Abstract
This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.
Keywords
sous-vide; pork loin; temperature; time; cookery property;
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