Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

dc.check.date2020-03-13
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorO'Neill, Ciara M.
dc.contributor.authorCruz-Romero, Malco C.
dc.contributor.authorDuffy, Geraldine
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-03-21T11:36:21Z
dc.date.available2019-03-21T11:36:21Z
dc.date.issued2019-03-13
dc.date.updated2019-03-21T11:25:02Z
dc.description.abstractThe objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0.05) marinade absorption compared to untreated samples. After cooking, griddled MPC were significantly (P < 0.05) darker, less red, less yellow, tougher and had higher cook loss compared to steam cooked samples. The appearance of the griddled MPC was preferred while the texture, tenderness, juiciness and overall sensory acceptability (OSA) were preferred in steam cooked MPC. The increased marinade absorption in MPC that were HPP modified the fatty acid composition resulting in increased (P < 0.05) levels of oleic acid (C18:1c). Steam cooked MPC had a lower (P < 0.05) n-6: n-3 PUFA ratio and were preferred by the sensory panel compared to griddled MPC. Overall, from the cooking methods assessed steam cooking was the best cooking method for untreated and MPC that were HPP.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) Grant number-11/F/03)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationO'Neill, C. M., Cruz-Romero, M. C., Duffy, G. and Kerry, J. P. (2019) 'Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops', Innovative Food Science and Emerging Technologies. doi:10.1016/j.ifset.2019.03.005en
dc.identifier.doi10.1016/j.ifset.2019.03.005
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.journaltitleInnovative Food Science and Emerging Technologiesen
dc.identifier.urihttps://hdl.handle.net/10468/7651
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S146685641830568X
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFlavour absorptionen
dc.subjectFatty acid compositionen
dc.subjectSensory characteristicsen
dc.subjectHigh pressure processeden
dc.subjectSteamen
dc.subjectMarinated pork chopsen
dc.subjectGriddleen
dc.subjectPhysicochemical characteristicsen
dc.titleComparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chopsen
dc.typeArticle (peer-reviewed)en
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