Difference of Ascorbic Acid Content among Some Vegetables, Texture in Chicken and Pork, and Sensory Evaluation Score in Some Dishes between Vacuum and Ordinary Cooking

Abstract

Vacuum cooking was compared with ordinary cooking in some dishes. Decrease of the total ascorbic acid content in some vegetables during vacuum cooking was slower than that during boiled cooking. The green color of kiwi fruit sauce was maintained. The weight loss, hardness, springness, gumminess and chewiness in cooked chicken and pork by vacuum cooking were lower than those by ordinary cooking. Sensory evaluation scores of takikomigohan, which is rice cooked with some other materials and tasted by soy sauce, and saba-nituke, which is boiled mackerel with soy sauce, cooked by vacuum cooking were lower than those by ordinary cooking. On the other hand, such scores of nikujyaga, which is boiled potato and meat with soy sauce, and fruit compote cooked by vacuum cooking were higher than those by ordinary cooking. From these results, it was concluded that the well boiled and soaked type dishes were suitable for vacuum cooking. © 1995, Japanese Society for Food Science and Technology. All rights reserved.