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KMID : 1011620130290030309
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 3 p.309 ~ p.316
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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
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전민선:Jeon Min-Sun
심제원:Shim Je-Won/윤선:Yoon Sun
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Abstract
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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℃ and 100℃. 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.
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KEYWORD
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pork ham, cooking temperature, heating methods, physicochemical, sensory
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