Utilization of super-heated steam cooking for manufacturing of meat products
2007
Kawahara, S.(Miyazaki Univ. (Japan). Faculty of Agriculture) | Nakamura, J. | Muguruma, M.
The objective of this study was to evaluate the effects of cooking with super-heated steam on cooking yield, lipid oxidation and development of warmed-over flavor of a model of pork products. Pork patties containing 1.5% of sodium chloride were prepared as a model product, and then those were cooked with an oven or a super-heated steam oven or in boiled water. Cooking with super-heated steam increased the cooking yield of pork patty and shortened the cooking time as compared with other cooking methods. In addition the pork patties cooked with super-heated steam did not browned. This result indicates that super-heated steam decelerates the amino-carbonyl reaction of meats during cooking process. On the other hand cooking with super-heated steam accelerated lipid peroxidation of pork patty, especially when the patty was cooked at 180 deg C. Cooking with super-heated steam drastically decreased linoleic acid content in pork patty, whereas other polyunsaturated fatty acids such as arachidonic acid or docosahexaenoic acid were not affected significantly. However the warmed-over flavor intensity of pork patty cooked with super-heated steam was lower than those with other cooking methods in sensory evaluation. Quality evaluations also revealed that the characters of rancidity by cooking with superheated steam differed from those by cooking with heated wind or boiling.
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