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Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin
Author(s) -
Tomović Vladimir M.,
Vujadinović Dragan D.,
Grujić Radoslav P.,
Jokanović Marija R.,
Kevrešan Žarko S.,
Škaljac Snežana B.,
Šojić Branislav V.,
Tasić Tatjana A.,
Ikonić Predrag M.,
Hromiš Nevena M.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12422
Subject(s) - chemistry , potassium , ashing , sodium , loin , magnesium , food science , manganese , zinc , atomic absorption spectroscopy , raw meat , calcium , physics , organic chemistry , quantum mechanics
Effects of endpoint temperatures of 51, 61, 71, 81 and 91 C on mineral contents (mg/100 g WW , wet weight) of pork loin ( longissimus thoracis et lumborum , n = 12) were investigated. Pork was cooked in water bath set to 100 C . In both raw and cooked samples, phosphorus was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. All cooking treatments led to significantly increased mineral contents, except for potassium and sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at: 61 C for sodium and magnesium; 71 C for phosphorus, potassium, calcium, zinc, copper and manganese; and 81 C for iron, after which mineral contents decreased. Practical Applications During cooking, the meat undergoes changes in its physical properties and chemical composition. Cooking temperature and especially endpoint internal temperature affect mineral contents of cooked pork. Thus, it is important to know the extent of mineral losses occurring during different boiling treatments. Data in the most food composition tables are based on mineral contents of raw meat. The results provide update and improve regularly nutrient compositional data of meat.