Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar)

In this study, infrared-microwave combination heating was used to cook Atlantic salmon (Salmo salar) samples, and the optimum cooking conditions in infrared-microwave combination oven were determined. Response Surface Methodology (RSM) was used to identify optimum values of cooking time (4, 5, 6 minutes), halogen lamp power level (80%, 90%, 100%), and microwave power level (20%, 30%, 40%) regarding of four responses - internal temperature, cooking yield, L* and b* values. A three-factors modified Box-Behnken design was carried out to estimate the model coefficients. The derived second-order polynomial models sufficiently represented the experimental data. Optimum conditions were predicted as 5 minutes of cooking time, 100% halogen lamp power level, and 30% microwave power level by using the target values obtained in conventional cooking (at 200[degrees]C for 15 minutes). This study showed that infrared assisted microwave cooking is a promising alternative method for fish and other seafoods with reduced cooking time and color formation on the surface of salmon.Original Abstract: Bu calismada Atlantik somon (Salmo salar) orneklerinin pisirilmesinde kizilotesi-mikrodalga isitma kombinasyonu kullanilmis ve kizilotesi-mikrodalga kombinasyonu firinda optimum pisirme kosullari belirlenmistir. Pisirme suresi (4, 5, 6 dakika), halojen lamba gucu (%80, %90, %100), ve mikrodalga gucunun (%20, %30, %40)] dort yanita gore [ic sicaklik, pisme verimi, renk (L* ve b* degerleri)] optimum degerlerini belirlemek icin Yanit Yuzey Yontemi (RSM) kullanilmistir. Model katsayilarini belirlemek icin uc faktorlu Box-Behnken tasarimi kullanilmistir. Elde edilen ikinci dereceden polinom modelleri deneysel verileri yeterli duzeyde temsil etmistir. Geleneksel pisirme yonteminde (200[degrees]C'de 15 dakika) elde edilen hedef degerler kullanilarak, optimum kosullar 5 dakika pisirme suresi, %100 halojen lamba gucu ve %30 mikrodalga gucu olarak belirlenmistir. Bu calisma, daha kisa pisirme suresi ve somon yuzeyinde renk olusumunun saglanmasiyla kizilotesimikrodalga kombinasyonunun balik ve diger deniz urunleri icin yuksek potansiyele sahip alternatif bir pisirme yontemi oldugunu gostermistir.