Role of Cooking Practices on Physicochemical and Sensory Properties of Fresh Sausages

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-12-10 DOI:10.1155/jfpp/4380614

Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Maurício Costa Alves da Silva, Rafael Sepúlveda Fonsêca Trevisan Passos

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Abstract

This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi-steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (p < 0.05) moisture and the highest (p < 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased L∗ values, with HD showing the highest (p < 0.05) among the cooked treatments. HS longanizas exhibited the lowest (p < 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples.

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烹调方法对新鲜香肠理化和感官特性的影响

本研究分析了不同烹饪方法对煮熟龙骨菇的理化特性（蒸煮损失、pH值、近似组成、矿物质含量、颜色和质地）和感官特性的影响。试验了四种烹饪方法：空气炸锅（AF）；在180°C下15分钟)，对流空气模式烤箱(HD；在180°C下15分钟)，一个组合蒸汽模式烤箱(HW；在180℃下15分钟)，和一个饱和蒸汽模式烤箱(HS；90°C下45分钟)。蒸煮损失和pH值显著高于其他品种。烹饪过程对成分的影响是不同的。HS处理导致(p <；0.05)水分和最高(p <；AF处理的钠含量显著高于对照组（0.05）。蒸煮方法显著提高了L *值，其中HD最高(p <；0.05)。HS龙葵表现出最低(p <；0.05)克莱默剪切力（KSF），可能与蒸煮时间延长有关。在感官方面，样品之间没有发现差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.