TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Lorenzo, José M.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5305
AB  - The influences of three different culinary methods: cooking,sous videand grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes.Sous-videresults show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time.Sous-videalso resulted in lower values for number of chews and total exposure time associated with oral processing.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - How do culinary methods affect quality and oral processing characteristics of pork ham?
DO  - 10.1111/jtxs.12557
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Lorenzo, José M. and Tomašević, Igor",
year = "2020",
abstract = "The influences of three different culinary methods: cooking,sous videand grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes.Sous-videresults show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time.Sous-videalso resulted in lower values for number of chews and total exposure time associated with oral processing.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "How do culinary methods affect quality and oral processing characteristics of pork ham?",
doi = "10.1111/jtxs.12557"
}

Đekić, I., Ilić, J., Lorenzo, J. M.,& Tomašević, I.. (2020). How do culinary methods affect quality and oral processing characteristics of pork ham?. in Journal of Texture Studies
Wiley, Hoboken..
https://doi.org/10.1111/jtxs.12557

Đekić I, Ilić J, Lorenzo JM, Tomašević I. How do culinary methods affect quality and oral processing characteristics of pork ham?. in Journal of Texture Studies. 2020;.
doi:10.1111/jtxs.12557 .

Đekić, Ilija, Ilić, Jovan, Lorenzo, José M., Tomašević, Igor, "How do culinary methods affect quality and oral processing characteristics of pork ham?" in Journal of Texture Studies (2020),
https://doi.org/10.1111/jtxs.12557 . .