Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

Abstract

The objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC that were HPP at 400 MPa had higher (P < 0.05) marinade absorption compared to untreated samples. After cooking, griddled MPC were significantly (P < 0.05) darker, less red, less yellow, tougher and had higher cook loss compared to steam cooked samples. The appearance of the griddled MPC was preferred while the texture, tenderness, juiciness and overall sensory acceptability (OSA) were preferred in steam cooked MPC. The increased marinade absorption in MPC that were HPP modified the fatty acid composition resulting in increased (P < 0.05) levels of oleic acid (C18:1c). Steam cooked MPC had a lower (P < 0.05) n-6: n-3 PUFA ratio and were preferred by the sensory panel compared to griddled MPC. Overall, from the cooking methods assessed steam cooking was the best cooking method for untreated and MPC that were HPP.