This study investigated the effects of combining sous vide (SV) and high-pressure (HP, 0.1-200 MPa) on the structural changes of meat proteins and the eating quality of pork loin in comparison to commercial cooking (CC). Differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy showed that SV under HP stabilized the secondary structure of sarcoplasmic proteins. SV under HP treatments significantly reduced cooking loss and improved water-retention ability. Texture profile analysis (TPA) showed that SV under HP reduced the hardness and chewiness while increasing springiness. Instrumental color analysis revealed that SV under 200 MPa resulted in higher L* and a* values with a lower b* value than SV-AT (p < 0.05). These findings demonstrated that SV cooking under HP was a promising cooking method for enhancing the eating quality of pork loin, potentially expanding the utilization of lean cuts, which are generally less favored by consumers.
Yoon et al. (Sat,) studied this question.