Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
- Young Chul Chae Cheon Jei Kim
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제1호
- 등재여부 : KCI등재
- 42 - 48 (7 pages)
This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in 20℃ cold water reached at 75℃(T1); boiled until the core temperature of a sample in 90℃ boiling water reached at 75℃(T2); and boiled with sample from 20℃ to 100℃ and kept at 98℃ for 25 min (T3, Korean traditional method). The sample cooked at 90℃ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in 100℃ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in 100℃ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at 90℃(T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in 98℃ water (T3) was of superior flavor and overall acceptability.