Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

TY - JOUR

T1 - Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

AU - Sanchez del Pulgar, Jose

AU - Gazquez, Antonio

AU - Ruiz Carrascal, Jorge

PY - 2012/3

Y1 - 2012/3

N2 - This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60 °C or 80 °C), time (5 or 12. h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P = 0.054) and at a lower temperature (P < 0.001). Samples cooked at 60 °C showed more lightness (L*) and redness (a*) (P < 0.001). Lipid oxidation showed an interaction between cooking time and temperature (P = 0.007), with higher TBARs values for samples cooked for 12. h at 60 °C and lower for those cooked for 12. h at 80 °C. Samples cooked at 80 °C for 12. h showed lower (P < 0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature × time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

AB - This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60 °C or 80 °C), time (5 or 12. h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P = 0.054) and at a lower temperature (P < 0.001). Samples cooked at 60 °C showed more lightness (L*) and redness (a*) (P < 0.001). Lipid oxidation showed an interaction between cooking time and temperature (P = 0.007), with higher TBARs values for samples cooked for 12. h at 60 °C and lower for those cooked for 12. h at 80 °C. Samples cooked at 80 °C for 12. h showed lower (P < 0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature × time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

U2 - 10.1016/j.meatsci.2011.11.024

DO - 10.1016/j.meatsci.2011.11.024

M3 - Journal article

C2 - 22154568

SN - 0309-1740

VL - 90

SP - 828

EP - 835

JO - Meat Science

JF - Meat Science

IS - 3

ER -