Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling

조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구

  • Jeon, Min-Sun (Department. of Food and Nutrition, Chungnam National University) ;
  • Shim, Je-Won (Lotte R&D Center) ;
  • Yoon, Sun (Department. of Food and Nutrition, Yonsei University)
  • 전민선 (충남대학교 식품영양학과) ;
  • 심제원 (롯데중앙연구소) ;
  • 윤선 (연세대학교 식품영양학과)
  • Received : 2013.04.02
  • Accepted : 2013.06.14
  • Published : 2013.06.29
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Abstract

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

Keywords

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