Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork

• 발행기관: 한국축산식품학회
• 저자명: Yiseong Yoon Mi-Yeon Lee SangYoon Lee Geun-Pyo Hong
• 간행물 정보: 『Food Science of Animal Resources』제45권 제6호, 1644~1655쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

Pretreatments, including heating or freezing for the handling of restructured meat, can cause quality deterioration during cooking due to excessive drip loss. This study investigated the effects of high-pressure (HP) processing (200 MPa for 15 min), cooking methods, and freezing on the quality characteristics of moisture-enhanced restructured pork (MERP). The MERP was formulated to 84% moisture and compared with a control with 74% moisture. The MERP was applied to conventional cooking (75℃ for 30 min) and sous-vide cooking (55℃ for 24 h), and parts of sous-vide cooked MERP were frozen at –30℃ for 24 h to assess quality deterioration. Results revealed that HP cooking effectively bound meat cubes in MERP, and further cooking enhanced the binding strength of MERP products. During cooking, sous-vide improved the moisture retention of MERP. However, freezing increased the cooking loss of MERP, particularly of frozen and reheated MERP, which exhibited the highest cooking loss among the treatments. Despite the fact that the moisture loss of freezing treatments negatively affected the tenderness of the MERP products, frozen MERP retained a tender texture compared with the unfrozen control. HP combined with sous-vide cooking rarely affected the cooked color of MERP, and the MERP products exhibited normal cooked color of meat products. Therefore, the present study indicated that HP and sous-vide cooking improved the quality characteristics of MERP, which suggested that MERP could achieve better consumer preference than typically manufactured restructured meat products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

moisture enhancement restructured pork high pressure sous-vide freezing