Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in...

Descripción completa

Detalles Bibliográficos
Autores principales: Cho, Dong Kook, Lee, Boin, Oh, Hyeonbin, Lee, Jae Sang, Kim, Young Soon, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466185/
https://www.ncbi.nlm.nih.gov/pubmed/32727105
http://dx.doi.org/10.3390/foods9081011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466185/
https://www.ncbi.nlm.nih.gov/pubmed/32727105
http://dx.doi.org/10.3390/foods9081011

Ejemplares similares