Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin
Source abstract
Abstract
Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no correlation between cooking loss and moisture content in the samples was noted. All samples showed similar pH and water activity values. Regarding colour parameters, only yellowness showed significant differences between the samples and was affected by the temperature and time of cooking. Texture profile analysis revealed the lowest hardness of the samples cooked at 60 °C. Sensory analysis showed that cooking at 60 or 65 °C for 4 h ensured the most acceptable sensory features of the investigated samples, and tenderness and juiciness influenced the overall acceptability in the highest degree. All samples were microbiologically safe for consumption.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Advanced Chemical Sensor Technologies · Biochemical Analysis and Sensing Techniques
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
Funding
Minister of Education and Science under the program entitled "Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN · University of Warmia and Mazury
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