Open AccessThe influence of cooking methods and juniper essential oil on lipid oxidation in pork chops
Author(s) -
Maja Ivić,
Vladimir Tomović,
Marija Jokanović,
Snežana Škaljac,
Branislav Šojić
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012064
Subject(s) - juniper , food science , thiobarbituric acid , chemistry , boiling , lipid oxidation , antioxidant , botany , biochemistry , biology , lipid peroxidation , organic chemistry
In this research, the effects of three cooking methods (boiling–vacuum bag, boiling–plastic bag and baking) on the lipid oxidation and overall sensory acceptability of pork chops marinated with and without juniper essential oil were investigated. The thiobarbituric acid reactive substance content was affected by both marinating and cooking methods. Pork chops from juniper essential oil marinade had lower thiobarbituric acid reactive substance values throughout the marinating and two cooking methods (boiling–plastic bag and baking) in comparison to their control counterparts. The pork chops with juniper oil, regardless of cooking method, were evaluated with significantly higher scores for overall acceptability than all analysed control pork chops.