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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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1011 |
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| author | Dong Kook Cho Boin Lee Hyeonbin Oh Jae Sang Lee Young Soon Kim Young Min Choi |
| author_facet | Dong Kook Cho Boin Lee Hyeonbin Oh Jae Sang Lee Young Soon Kim Young Min Choi |
| author_sort | Dong Kook Cho |
| collection | DOAJ |
| description | 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 a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (<i>p</i> < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (<i>p</i> < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability. |
| first_indexed | 2024-03-10T18:11:38Z |
| format | Article |
| id | doaj.art-ff7f9ac833de40ab8a1e53522f713d9a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:11:38Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ff7f9ac833de40ab8a1e53522f713d9a2023-11-20T08:07:52ZengMDPI AGFoods2304-81582020-07-0198101110.3390/foods9081011Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork PattiesDong Kook Cho0Boin Lee1Hyeonbin Oh2Jae Sang Lee3Young Soon Kim4Young Min Choi5Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, KoreaDepartment of Animal Science, Kyungpook National University, Sangju-si 37224, KoreaDepartment of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, KoreaDepartment of Hotel Culinary, Kyungdong University, Yangju 11458, KoreaDepartment of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, KoreaDepartment of Animal Science, Kyungpook National University, Sangju-si 37224, KoreaThis 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 a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (<i>p</i> < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (<i>p</i> < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.https://www.mdpi.com/2304-8158/9/8/1011sous-videsearingquality traitssensory qualitystorage stabilitypork patties |
| spellingShingle | Dong Kook Cho Boin Lee Hyeonbin Oh Jae Sang Lee Young Soon Kim Young Min Choi Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties Foods sous-vide searing quality traits sensory quality storage stability pork patties |
| title | Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties |
| title_full | Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties |
| title_fullStr | Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties |
| title_full_unstemmed | Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties |
| title_short | Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties |
| title_sort | effect of searing process on quality characteristics and storage stability of sous vide cooked pork patties |
| topic | sous-vide searing quality traits sensory quality storage stability pork patties |
| url | https://www.mdpi.com/2304-8158/9/8/1011 |
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