title: Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
abstract: This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (P<0.001). Samples cooked at 60°C showed more lightness (L*) and redness (a*) (P<0.001). Lipid oxidation showed an interaction between cooking time and temperature (P=0.007), with higher TBARs values for samples cooked for 12h at 60°C and lower for those cooked for 12h at 80°C. Samples cooked at 80°C for 12h showed lower (P<0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.
authors.affiliation: Food Science, School of Veterinary Sciences, University of Extremadura, Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071 Caceres, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Sánchez Del Pulgar
authors.forename: Antonio
authors.initials: A
authors.lastname: Gázquez
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz-Carrascal
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003296:Cooking / Q000379:methods*; D018857:Food Packaging; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D013552:Swine; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D014618:Vacuum
chemical_list: D017392:Thiobarbituric Acid Reactive Substances