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• W3008930202 startingPage "2461" @default.
• W3008930202 abstract "In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry." @default.
• W3008930202 created "2020-03-06" @default.
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• W3008930202 date "2020-02-21" @default.
• W3008930202 modified "2023-09-26" @default.
• W3008930202 title "Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage" @default.
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• W3008930202 doi "https://doi.org/10.1007/s13197-020-04281-0" @default.
• W3008930202 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/7270321" @default.
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• W3008930202 hasPublicationYear "2020" @default.
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