Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 degrees C). Temperature profiles, cooking loss, shear force, water holding capacity and colour were determined for all FC/S cycles and compared with those obtained on pork cooked under forced convection regimes (FC), used as reference treatment, at the corresponding temperature. Thermal profiles of FC/S cycles were markedly different from FC treatments; all FC/S cooking cycles were significantly quickened by steam (RH 20-88%) and developed a greater temperature differences between centre and surface than the FC treated samples (RH 2-5%). At 120 and 140 degrees C, cooked FC/S products were paler (on the upper surface) and less tender than FC samples also exhibiting a significantly higher cooking loss and lower water holding capacity. The use of FC/S treatment could be particularly attractive at lower temperatures especially at 110 degrees C in comparison with FC, where similar cooking quality (texture, colour, water holding capacity) was achieved in a shorter time.

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties / Chiavaro, Emma; Rinaldi, Massimiliano; Vittadini, Elena Giovanna Piera; Barbanti, Davide. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 93:2(2009), pp. 158-165. [10.1016/j.jfoodeng.2009.01.010]

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

CHIAVARO, Emma;RINALDI, Massimiliano;VITTADINI, Elena Giovanna Piera;BARBANTI, Davide
2009-01-01

Abstract

Samples of pork Longissimus dorsi were cooked in an oven by air/steam cycles (FC/S) at four temperatures (100, 110, 120 and 140 degrees C). Temperature profiles, cooking loss, shear force, water holding capacity and colour were determined for all FC/S cycles and compared with those obtained on pork cooked under forced convection regimes (FC), used as reference treatment, at the corresponding temperature. Thermal profiles of FC/S cycles were markedly different from FC treatments; all FC/S cooking cycles were significantly quickened by steam (RH 20-88%) and developed a greater temperature differences between centre and surface than the FC treated samples (RH 2-5%). At 120 and 140 degrees C, cooked FC/S products were paler (on the upper surface) and less tender than FC samples also exhibiting a significantly higher cooking loss and lower water holding capacity. The use of FC/S treatment could be particularly attractive at lower temperatures especially at 110 degrees C in comparison with FC, where similar cooking quality (texture, colour, water holding capacity) was achieved in a shorter time.
2009
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties / Chiavaro, Emma; Rinaldi, Massimiliano; Vittadini, Elena Giovanna Piera; Barbanti, Davide. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 93:2(2009), pp. 158-165. [10.1016/j.jfoodeng.2009.01.010]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2293618
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