Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jeong, Kiyoung | - |
dc.contributor.author | Hyeonbin, O. | - |
dc.contributor.author | Shin, So Yeon | - |
dc.contributor.author | Kim, Young-Soon | - |
dc.date.accessioned | 2021-09-02T07:23:49Z | - |
dc.date.available | 2021-09-02T07:23:49Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2018-09 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/73630 | - |
dc.description.abstract | This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61 degrees C or 71 degrees C), time (45 or 90 min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45 min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61 degrees C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71 degrees C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61 degrees C and 98.81% vacuum showed more spacious arrangement of meat fiber. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | COOKED LAMB LOINS | - |
dc.subject | HIGH-PRESSURE | - |
dc.subject | MEAT | - |
dc.subject | COOKING | - |
dc.subject | COMBINATIONS | - |
dc.subject | TEXTURE | - |
dc.subject | COLOR | - |
dc.subject | HEAT | - |
dc.subject | PRODUCTS | - |
dc.subject | PROTEINS | - |
dc.title | Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Soon | - |
dc.identifier.doi | 10.1016/j.meatsci.2018.04.010 | - |
dc.identifier.scopusid | 2-s2.0-85045645118 | - |
dc.identifier.wosid | 000446794700001 | - |
dc.identifier.bibliographicCitation | MEAT SCIENCE, v.143, pp.1 - 7 | - |
dc.relation.isPartOf | MEAT SCIENCE | - |
dc.citation.title | MEAT SCIENCE | - |
dc.citation.volume | 143 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 7 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | COOKED LAMB LOINS | - |
dc.subject.keywordPlus | HIGH-PRESSURE | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | COOKING | - |
dc.subject.keywordPlus | COMBINATIONS | - |
dc.subject.keywordPlus | TEXTURE | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordPlus | HEAT | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordAuthor | Pork | - |
dc.subject.keywordAuthor | Sous-vide | - |
dc.subject.keywordAuthor | Texture property | - |
dc.subject.keywordAuthor | Microbiological safety | - |
dc.subject.keywordAuthor | Microstructure | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.