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Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork  

Jeon, Ki-Hong (Division of Platform Technology Research, Korea Food Research Institute)
Kwon, Ki-Hyun (Division of Platform Technology Research, Korea Food Research Institute)
Kim, Eun-Mi (Division of Platform Technology Research, Korea Food Research Institute)
Kim, Young-Boong (Division of Platform Technology Research, Korea Food Research Institute)
Choi, Yun-Sang (Division of Platform Technology Research, Korea Food Research Institute)
Sohn, Dong-In (Food Research Institute, CJ Cheiljedang)
Choi, Jin-Young (Division of Food Science and Culinary Arts, Shinhan University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 1-14 More about this Journal
Abstract
Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).
Keywords
pork belly meat; pork shoulder meat; cooking methods; heating apparatus; quality changes; phase change material (PCM);
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Times Cited By KSCI : 16  (Citation Analysis)
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