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

• 영문명: Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
• 발행기관: 한국축산식품학회
• 저자명: Tae-Kyung Kim Ko-Eun Hwang Young-Boong Kim Ki-Hong Jeon Kyoung-Hoan Leem Yun-Sang Choi
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 970~980쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.10.31

영문 초록

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.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

marinated pork loin superheated steam cooking methods reheating frozen