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Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
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 Title & Authors
Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
Chae, Young-Chul; Kim, Cheon-Jei;
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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 cold water reached at (T1); boiled until the core temperature of a sample in boiling water reached at (T2); and boiled with sample from to and kept at for 25 min (T3, Korean traditional method). The sample cooked at water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in 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 water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in water (T3) was of superior flavor and overall acceptability.
soo-yuk;boiled pork loin;cooking method;eating quality;
 Cited by
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