The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (<i>Longissimus lumborum</i>) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory eva...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/16/6102 |
| _version_ | 1797583637800026112 |
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| author | Ryszard Rezler Mirosława Krzywdzińska-Bartkowiak Michał Piątek |
| author_facet | Ryszard Rezler Mirosława Krzywdzińska-Bartkowiak Michał Piątek |
| author_sort | Ryszard Rezler |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (<i>Longissimus lumborum</i>) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature. |
| first_indexed | 2024-03-10T23:41:39Z |
| format | Article |
| id | doaj.art-9fa5a5c22f12430cbf2535bbdeae8504 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T23:41:39Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9fa5a5c22f12430cbf2535bbdeae85042023-11-19T02:24:52ZengMDPI AGMolecules1420-30492023-08-012816610210.3390/molecules28166102The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork LionRyszard Rezler0Mirosława Krzywdzińska-Bartkowiak1Michał Piątek2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznań, PolandDepartment of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandThe aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (<i>Longissimus lumborum</i>) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.https://www.mdpi.com/1420-3049/28/16/6102colourmeatrheological propertiessous videtexture analysisthiamine |
| spellingShingle | Ryszard Rezler Mirosława Krzywdzińska-Bartkowiak Michał Piątek The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion Molecules colour meat rheological properties sous vide texture analysis thiamine |
| title | The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion |
| title_full | The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion |
| title_fullStr | The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion |
| title_full_unstemmed | The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion |
| title_short | The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion |
| title_sort | influence of the sous vide cooking time on selected characteristics of pork lion |
| topic | colour meat rheological properties sous vide texture analysis thiamine |
| url | https://www.mdpi.com/1420-3049/28/16/6102 |
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