Maestría en Diseño y Gestión de Procesos, Facultad de Ingeniería, Universidad de La Sabana, Chía, Colombia.
Research group in Alimentación, Gestión de Procesos y Servicio, EICEA, Universidad de La Sabana, Chía, Colombia.
Meat Sci. 2020 May;163:108089. doi: 10.1016/j.meatsci.2020.108089. Epub 2020 Feb 12.
The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .05) meats and myofibrils, with higher alignment compared to the pan-cooked meat as well as a golden colour. Sous vide-cooked meats were perceived as insipid, while vacuum-cooked meats showed loss of structure and were perceived as drier (p < .01) and paler (p < .01). No statistically significant differences were found for cooking loss and water-holding capacity (p > .05). The results suggest that consumers preferred pan-cooking, as they described these samples as juicy, tender and tasty. Ohmic-cooked meat, which required shorter cooking times, showed similar characteristics to pan-cooked meat and could be used as alternative to pan cooking in the catering industry.
四种不同烹饪方法（煎、欧姆、真空和 sous vide）对猪肉的微观结构、感官和理化特性的影响进行了研究。所有烹饪方法的终点温度均为 70°C。煎制的猪肉肉质更嫩，消费者总体满意度更高，欧姆烹饪则使肉质更紧实（p<.05），肌纤维排列更整齐，颜色更金黄。sous vide 烹饪的肉质口感平淡，而真空烹饪的肉质结构受损，口感更干（p<.01）和更苍白（p<.01）。烹饪损失和持水能力方面没有发现统计学差异（p>.05）。结果表明，消费者更喜欢煎制，因为他们认为这些样本多汁、嫩和美味。欧姆烹饪所需的烹饪时间更短，具有类似于煎制的肉质特点，可以作为餐饮业煎制的替代方法。
