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首页> 外文期刊>Meat Science >Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
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Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

机译：真空蒸煮的面糊煮熟的猪脸颊的理化，结构和结构特征

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摘要

This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60 ℃ or 80 ℃), 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 ℃ 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 ℃ and lower for those cooked for 12 h at 80 ℃. Samples cooked at 80 ℃ 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 x time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.
机译：本文描述了不同因素对腌制猪肉的影响。在温度（60℃或80℃），时间（5或12小时）和真空（真空或空气包装）的不同组合下煮熟的猪脸颊。在较短的时间（P = 0.054）和较低的温度（P <0.001）下烹煮的样品，重量损失较低，水分含量较高。在60℃烹煮的样品显示出更多的亮度（L〜*）和发红（a〜*）（P <0.001）。脂质氧化显示蒸煮时间和温度之间存在相互作用（P = 0.007），在60℃煮12 h的样品的TBARs值较高，而在80℃煮12 h的样品的TBARs值较低。在80℃下煮12小时的样品的大多数质地参数都低于（P <0.05）值。真空包装对任何研究变量均无影响。对于所评估的处理，在猪肉脸颊的质地和颜色参数上，蒸煮温度x时间的组合似乎比真空包装更重要。

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  • 来源
    《Meat Science》 |2012年第3期|p.828-835|共8页
  • 作者

    Jose Sanchez del Pulgar; Antonio Gazquez; Jorge Ruiz-Carrascal;

  • 作者单位

    Food Science, School of Veterinary Sciences, University of Extremadura, Tecnologia de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s,10071 Caceres, Spain;

    Histology, School of Veterinary Sciences, University of Extremadura, Tecnologia de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s,10071 Caceres, Spain;

    Food Science, School of Veterinary Sciences, University of Extremadura, Tecnologia de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s,10071 Caceres, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    pork; sous-vide; vacuum; texture profile analysis; instrumental colour; collagen solubilization;

    机译：猪肉;sous-vide;真空;纹理轮廓分析;工具色;胶原蛋白溶解;

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