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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean J. Food Sci. An. 2018;38:970-980
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e29
© 2018 Korean Society for Food Science of Animal Resources

Tae-Kyung Kim1,†, Ko-Eun Hwang2,†, Young-Boong Kim1, Ki-Hong Jeon1, Kyoung-Hoan Leem3, and Yun-Sang Choi1,*

1Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
2Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA
3R&D Center, Ggulmat to World, Hwasung 18516, Korea
Correspondence to: Yun-Sang Choi
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9387
Fax: +82-63-219-9076
E-mail: kcys0517@kfri.re.kr
Received June 27, 2018; Revised August 3, 2018; Accepted August 3, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.
Keywords : marinated pork loin, superheated steam, cooking methods, reheating, frozen


October 2018, 38 (5)