Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in...

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Bibliographic Details
Main Authors: Dong Kook Cho, Boin Lee, Hyeonbin Oh, Jae Sang Lee, Young Soon Kim, Young Min Choi
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
sous-vide
searing
quality traits
sensory quality
storage stability
pork patties
Online Access:https://www.mdpi.com/2304-8158/9/8/1011

Internet

https://www.mdpi.com/2304-8158/9/8/1011

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