Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temper...
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MDPI AG
2025-01-01
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| author | Lidia Kurp Marika Bielecka Marzena Danowska-Oziewicz |
| author_facet | Lidia Kurp Marika Bielecka Marzena Danowska-Oziewicz |
| author_sort | Lidia Kurp |
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| description | The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (<i>a*</i>) and an increase in lightness (<i>L*</i>) and yellowness (<i>b*</i>). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage. |
| format | Article |
| id | doaj-art-1919e6f848174f5186ad585c7ed6b015 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-1919e6f848174f5186ad585c7ed6b0152025-01-24T13:21:03ZengMDPI AGApplied Sciences2076-34172025-01-0115285010.3390/app15020850Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated ConditionsLidia Kurp0Marika Bielecka1Marzena Danowska-Oziewicz2Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandThe sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (<i>a*</i>) and an increase in lightness (<i>L*</i>) and yellowness (<i>b*</i>). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage.https://www.mdpi.com/2076-3417/15/2/850pork loinsous videstoragephysicochemical propertiessensory properties |
| spellingShingle | Lidia Kurp Marika Bielecka Marzena Danowska-Oziewicz Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions Applied Sciences pork loin sous vide storage physicochemical properties sensory properties |
| title | Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions |
| title_full | Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions |
| title_fullStr | Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions |
| title_full_unstemmed | Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions |
| title_short | Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions |
| title_sort | quality of sous vide cooked pork loin stored in refrigerated conditions |
| topic | pork loin sous vide storage physicochemical properties sensory properties |
| url | https://www.mdpi.com/2076-3417/15/2/850 |
| work_keys_str_mv | AT lidiakurp qualityofsousvidecookedporkloinstoredinrefrigeratedconditions AT marikabielecka qualityofsousvidecookedporkloinstoredinrefrigeratedconditions AT marzenadanowskaoziewicz qualityofsousvidecookedporkloinstoredinrefrigeratedconditions |