Studies on the property and utilization of pork internal by-products, 1; change of cooking losses, pH by heating treatment and nutrition content, water holding capacity of internal organs
1988
Yang, C.Y. (Seoul Health Junior Coll., Seoul (Korea R.)) | Han, S.H. (Konkuk Univ., Seoul (Korea R.). Coll. of Animal Husbandry)
This experiment was carried out to investigate on the nutrition content, water holding capacity and the cooking losses, hydrogen ion concentration of the eight pork internal organs by various cooking treatment. The energy of large intestine was the highest but the lung was the lowest, and the moisture content was higher in the stomach than other organs, total lipid percentage of large intestine and small intestine was 29.16+-3.16 %, 19.17+-0.84 % and the other organs was less than 5.00 %, and crude protein of the lung was 3.75+-0.54 % and the organs less than 1.00 %. The water/protein ratio were 3.33-7.29 %, and the water holding capacity of fresh internal organs were 69.77-72.72 %. Cooking losses of organs were lower in cooking temperature 60deg C than 75deg C, 90deg C, but increased by cooking temperature 90deg C on microwave, and the lung, spleen was lower than variety condition. Change of pH increased on cooking temperature and various cooking methods
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