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Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi
Author(s) -
Li He,
Sun DaWen,
Han Zhong,
Yu XuCong
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12585
Subject(s) - loin , microwave oven , cooking methods , stove , tenderness , food science , cooking oil , water holding capacity , cooked meat , microwave , chemistry , pulp and paper industry , waste management , computer science , biochemistry , engineering , telecommunications , biodiesel , catalysis
Abstract This article studied the effects of different cooking methods (water bath, steam, and microwave environments) and holding times ranging from 0 to 9 min on selected quality attributes including cooking loss, Warner‐Bratzler shear force, and water‐holding capacity of cooked pork loin meats. Results indicated that increasing holding time caused the shear force value to increase, then decrease, and then increase again. The minimum shear force value for steam and microwave cooking environments at 75 °C was found at the holding time of 5 and 7 min, respectively. The cooking loss was increased with increasing cooking time, and less amount of cooking loss was achieved by inverter microwave oven and steam stove. This investigation might serve as a proof‐of‐concept study showing that low temperature cooking can achieve nutritional cooking, and the current results suggested the possibility of cooking at low temperatures. Practical applications Tenderness is one of the most important quality attributes of pork loin meat, which is significantly affected by different cooking methods and cooking duration. This study compared different low temperature cooking methods, including water bath, steam stove, electric steamer, nonvariable frequency microwave oven, and inverter microwave oven currently used in the catering industry, and results suggested that the inverter microwave oven and steam stove are a better cooking solution for maintaining more nutrients and better tenderness of the cooked meat products, and the inverter microwave oven can achieve rapid cooking. Therefore, the information available from this study is useful to the catering industry.