Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

Abstract

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 <TEX>$20^{\circ}C$</TEX> cold water reached at <TEX>$75^{\circ}C$</TEX> (T1); boiled until the core temperature of a sample in <TEX>$90^{\circ}C$</TEX> boiling water reached at <TEX>$75^{\circ}C$</TEX> (T2); and boiled with sample from <TEX>$20^{\circ}C$</TEX> to <TEX>$100^{\circ}C$</TEX> and kept at <TEX>$98^{\circ}C$</TEX> for 25 min (T3, Korean traditional method). The sample cooked at <TEX>$90^{\circ}C$</TEX> water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in <TEX>$100^{\circ}C$</TEX> 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 <TEX>$100^{\circ}C$</TEX> water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at <TEX>$90^{\circ}C$</TEX> (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in <TEX>$98^{\circ}C$</TEX> water (T3) was of superior flavor and overall acceptability.