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EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK
Author(s) -
CAFAPBELL J. F.,
NEER K. L.,
MANDIGO R. W.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01246.x
Subject(s) - volume (thermodynamics) , moisture , chemistry , food science , linear relationship , composition (language) , zoology , mathematics , thermodynamics , biology , organic chemistry , linguistics , physics , statistics , philosophy
Restructured pork patties (25% fat) were manufactured using three portion thicknesses. Three locations within the pressed log and five cooking temperatures were also studied. Changes in area, volume, thickness, cooking loss and chemical composition due to cooking were evaluated. Area change, volume change and cooking loss decreased linearly as thickness increased (P < 0.01). Percent thickness increased linearly (P < 0.01) due to cooking as portion thickness increased. Area change increased linearly (P < 0.01) as cooking temperature increased. The least volume change and cooking loss were found at a temperature of 177°C. Percent moisture and fat increased linearly and percent protein decreased linearly as portion thickness increased. As cooking temperature increased percent moisture increased and then decreased with the highest moisture content occurring at 177°C. Location within the log of restructured pork had no effect on the properties investigated. A combination of a 1.90 cm thickness and a cooking temperature of 177°C yielded a product with predictable and satisfactory performance.