Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
نویسندگان
چکیده
The objective of this study was to investigate the effect various sugars on quality attributes sous-vide and dry-oven cooked pork loin hams. Pork hams were injected at a 15% pumping ratio, final salt concentration all treatments equally fixed 2% NaCl (w/w). A control group prepared without sugar, formulated with 0.5% (w/w) molasses, allulose, xylose, respectively. loins 63℃ for 4.42 hr (1st cooking) in water-bath continually dry oven 220℃ until core temperature reached 71℃. pH, color characteristics, cooking yield, browning index, shear force, lipid oxidation stability evaluated. addition sugar decreased lightness (p<0.05), molasses xylose significantly increased index. allulose 1st yield highest force observed treatment which likely due high contained syrup-type used. inhibited during 3 wk refrigerated storage. In conclusion, results show that even changed hams, probably concerning occurrence Maillard reaction.
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ژورنال
عنوان ژورنال: ??????
سال: 2023
ISSN: ['2586-4629', '2765-5407']
DOI: https://doi.org/10.52346/rsr.2023.5.1.40