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Thipayarat A. Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand 10140, email: athipaya@yahoo.com Abstract This paper aimed to explore the color alteration of cooked ham (rump portion) under high temperature in water immersion cooking using a high pressure cooker prototype. The cooking temperatures were varied from 80 to 140°C at an isobaric condition (0.4 MPa) and the samples of cooked pork were taken intermittently over 120 minutes of cooking. The color of the samples was analyzed using a Hunter scale colorimeter. Color results were reported in terms of L*, a*, b*, ∆E*, hue and saturation. The moisture content of the cooked pork was also monitored. The moisture content results showed significant distinction of cooked ham quality as a result of different cooking temperatures and could be classified into three groups (i.e., low temperature cooking, 80 °C; medium temperature cooking, 90-100°C; and high temperature cooking 110-140°C). The Tukey’s analysis confirmed the statistical significance of the three well-defined cooking regions (p ≤ 0.05) when using color parameters (L*, a*, b*, ∆E*, hue and saturation) as criteria with only slight modification of temperature within each temperature range. At low temperature cooking, the color of cooked pork remained fairly stable. High temperature induced rapid color change and exacerbated Maillard reaction intensifying product color. In the medium temperature range, the color started with a lighter color as in the low temperature treatment but later evolved to a darker shade as in the high temperature treatment.

Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham