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...

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Veröffentlicht in:Foods
Hauptverfasser: Cho, Dong Kook, Lee, Boin, Oh, Hyeonbin, Lee, Jae Sang, Kim, Young Soon, Choi, Young Min
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2020
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7466185/
https://ncbi.nlm.nih.gov/pubmed/32727105
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081011
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