FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (1): 93-100.doi: 10.7506/spkx1002-6630-20191130-330

• Basic Research • Previous Articles     Next Articles

Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce

ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao   

  1. (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Synthetic Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Published:2021-01-18

Abstract: Braised pork in brown sauce is a traditional Chinese dish, but serious protein oxidation occurs during its making. This paper evaluated the feasibility of replacing the traditional process of making braised pork in brown sauce by low-temperature long-time cooking (sous-vide, SV) according to its eating quality and digestibility. Compared with the traditional cooking method, SV significantly increased the moisture content of braised pork in brown sauce and reduced its shear force and cooking loss rate (P < 0.05). Low-field nuclear magnetic resonance indicated that cooking method affected the proportion of immobilized water and consequently physical and chemical attributes. Similar to the traditional cooking process, SV also produced an attractive color. Furthermore, SV significantly improved the L* value of the lean layer (P < 0.05). The in vitro digestion experiments indicated that SV significantly increased the protein digestibility of braised pork in brown sauce when compared with the traditional cooking process (P < 0.05). Taken together, SV is an effective way to prepare traditional Chinese meat products, which is useful to enhance the quality and nutritional value of products.

Key words: braised pork in brown sauce; sous-vide; low-field nuclear magnetic resonance; in vitro digestion; eating quality

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