Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin.

Q2 Agricultural and Biological Sciences
Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi
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引用次数: 0

Abstract

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

预煮方法对再热腌猪里脊肉品质特性的影响。
我们评价了预煮方法对再热腌猪里脊肉质量的影响。采用不同方法(水煮、烧烤、煎炸、红外蒸煮和过热蒸汽蒸煮)烹制的冷冻腌猪里脊肉,在微波中再加热,测定其pH值、颜色、蒸煮损失、再加热损失、总损失、硫代巴比妥酸活性物质(TBARS)值、感官性能和剪切力。虽然各参数随蒸煮方式的不同而不同,但再加热后的亮度值和TBARS值分别呈现减小和增大的趋势。过热蒸汽煮熟样品的蒸煮损失、总损失、TBARS值和剪切力(p
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CiteScore
1.22
自引率
0.00%
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0
审稿时长
4-8 weeks
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