Cho Dong Kook, Lee Boin, Kim Song Ki, Hyeonbin O, Kim Young Soon, Choi Young Min
Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.
Department of Culinary, Hotel Lotte, Seoul 04533, Korea.
Food Sci Anim Resour. 2021 Mar;41(2):214-223. doi: 10.5851/kosfa.2020.e90. Epub 2021 Mar 1.
This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75°C for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.
本研究比较了不同煎烤处理（ST）的真空低温烹饪（SV）猪里脊肉饼之间的品质、烹饪、质地和适口性特征。在进行SV烹饪之前，对猪里脊肉饼的每一面进行0（对照）至120秒（ST120）的煎烤处理，然后所有肉饼在75°C的SV炊具中烹饪120分钟。观察到各组之间在品质特性上存在显著差异。与未煎烤的SV里脊肉饼相比，煎烤后的SV里脊肉饼表现出更低的亮度和更高的褐变指数值（p<0.001）。烹饪损失随着ST时间的增加而逐渐增加，对照组的百分比低于ST60组（19.5%对25.7%，p<0.001）。烹饪特性的变化与ST的程度有关，ST组的硬度值高于对照组（p<0.001）。关于适口性，由于表面褐变程度，对照组的里脊肉饼在外观可接受性方面的得分低于ST组的肉饼（p<0.05）。此外，ST组的风味强度确实高于对照组，但对照组和ST60组在嫩度和多汁性得分上没有差异。由于这些结果，除ST90组外，ST60组在总体可接受性方面的得分高于其他组。因此，在SV烹饪前进行额外的煎烤处理可以实现更吸引人的外观和适口性，并提高猪里脊肉的利用率。
