Optimum internal temperature established by sensory evaluation for fish prepared in conventional and microwave ovens
Rainbow trout and cod were baked in conventional and microwave ovens to final internal temperatures of 55 degrees C, 65 degrees C, and 75 degrees C, and then subjected to sensory evaluation. Cooking loss and lipid content in accumulated liquid were measured. For both species of fish in both ovens, a...
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| Veröffentlicht in: | Family and consumer sciences research journal 1992-12, Vol.21 (2), p.192-205 |
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| container_title | Family and consumer sciences research journal |
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| creator | Johansson, L. (Uppsala University, Uppsala, Sweden) Ruderus, H Beilby, R.I |
| description | Rainbow trout and cod were baked in conventional and microwave ovens to final internal temperatures of 55 degrees C, 65 degrees C, and 75 degrees C, and then subjected to sensory evaluation. Cooking loss and lipid content in accumulated liquid were measured. For both species of fish in both ovens, an increase in temperature meant a decrease in tenderness, juiciness, and flavor as well as in surface moistness. The internal temperature of the fish had a greater effect on the eating quality than did the method of heating. Cod had a greater weight loss when microwave cooked than when cooked in the conventional oven. The rainbow trout had similar total weight loss in both ovens but lost mom lipid when microwave cooked. When the fish cooked in those ovens were compared at 55 degrees C, no difference betweens ovens was found in the sensory characteristics |
| doi_str_mv | 10.1177/1077727X9202100204 |
| format | Article |
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The rainbow trout had similar total weight loss in both ovens but lost mom lipid when microwave cooked. When the fish cooked in those ovens were compared at 55 degrees C, no difference betweens ovens was found in the sensory characteristics</description><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>COCCION</subject><subject>Cooking</subject><subject>CUISSON</subject><subject>Fish</subject><subject>METHODE</subject><subject>METODOS</subject><subject>SALMO GAIRDNERI</subject><subject>TEMPERATURA DEL CUERPO</subject><subject>Temperature</subject><subject>TEMPERATURE CORPORELLE</subject><issn>0046-7774</issn><issn>1077-727X</issn><issn>2374-8052</issn><issn>1552-3934</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>BHHNA</sourceid><recordid>eNqNkE1v1DAQhi0EEkvhD_RkcQ_4M-Mc0UJbRNVKLAjExZp4HXBJ4mAnW_bf16sgLlw4zeF9ntG8Q8g5Z684B3jNGQAI-NoIJjhjgqlHZCMkqMowLR6TDWOqrgqjnpJnOd8xxmStxYbMt9MchmWgYZx9GrGnsx8mn3Bekqc-z9j2If_we9oeafZjjulI_QH7BecQR9rFRLsC0Cn5CVPhwkhdHA9-POVlH457OgSX4j0ePI0lyM_Jkw777F_8mWdkd_Hu0_aqur69fL99c1050ShdCaFVo1tQrXG8cbUSpu2UczVKqVWtGueavUKjwHkJYLzkqJ3pwGBnpDwjL9etU4q_llLF3sXlVDFbIYysoYETJFaoHJhz8p2dUhgwHS1n9vRa--9riwSrdB96f_wPw15sdx8V18WsVjPk2f_-a2L6aWuQoO2Xm0sLb7eMfWMfrCn8-cp3GC1-TyHbz7tGciMUlw8XD5Sv</recordid><startdate>199212</startdate><enddate>199212</enddate><creator>Johansson, L. 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| identifier | ISSN: 0046-7774 |
| ispartof | Family and consumer sciences research journal, 1992-12, Vol.21 (2), p.192-205 |
| issn | 0046-7774 1077-727X 2374-8052 1552-3934 |
| language | eng |
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| source | Sociological Abstracts; Access via Wiley Online Library; Alma/SFX Local Collection |
| subjects | ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE COCCION Cooking CUISSON Fish METHODE METODOS SALMO GAIRDNERI TEMPERATURA DEL CUERPO Temperature TEMPERATURE CORPORELLE |
| title | Optimum internal temperature established by sensory evaluation for fish prepared in conventional and microwave ovens |
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