Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
ABSTRACT Greenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid‐drip and total cooking losses were greater and Kramer shear va...
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Wiley
1985
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1985.tb13303.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1985.tb13303.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13303.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1985.tb13303.x 2024-06-02T08:07:28+00:00 Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation MADEIRA, KAREN PENFIELD, MARJORIE P. 1985 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13303.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1985.tb13303.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13303.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 50, issue 1, page 172-177 ISSN 0022-1147 1750-3841 journal-article 1985 crwiley https://doi.org/10.1111/j.1365-2621.1985.tb13303.x 2024-05-03T11:56:00Z ABSTRACT Greenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid‐drip and total cooking losses were greater and Kramer shear values and evaporative loss were lower for microwave‐heated fish. No differences in sensory flakiness and moisture were found between oven treatments, but microwave‐heated samples were rated softer and less chewy by a trained panel. Several significant correlations were found among sensory attributes and objective measures of quality. A 39‐member consumer panel indicated no differences in acceptability of turbot heated by the two cooking methods. Article in Journal/Newspaper Greenland Turbot Wiley Online Library Greenland Kramer ENVELOPE(-64.017,-64.017,-65.447,-65.447) Journal of Food Science 50 1 172 177 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Greenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid‐drip and total cooking losses were greater and Kramer shear values and evaporative loss were lower for microwave‐heated fish. No differences in sensory flakiness and moisture were found between oven treatments, but microwave‐heated samples were rated softer and less chewy by a trained panel. Several significant correlations were found among sensory attributes and objective measures of quality. A 39‐member consumer panel indicated no differences in acceptability of turbot heated by the two cooking methods. |
format |
Article in Journal/Newspaper |
author |
MADEIRA, KAREN PENFIELD, MARJORIE P. |
spellingShingle |
MADEIRA, KAREN PENFIELD, MARJORIE P. Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
author_facet |
MADEIRA, KAREN PENFIELD, MARJORIE P. |
author_sort |
MADEIRA, KAREN |
title |
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
title_short |
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
title_full |
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
title_fullStr |
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
title_full_unstemmed |
Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation |
title_sort |
turbot fillet sections cooked by microwave and conventional heating methods: objective and sensory evaluation |
publisher |
Wiley |
publishDate |
1985 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13303.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1985.tb13303.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13303.x/fullpdf |
long_lat |
ENVELOPE(-64.017,-64.017,-65.447,-65.447) |
geographic |
Greenland Kramer |
geographic_facet |
Greenland Kramer |
genre |
Greenland Turbot |
genre_facet |
Greenland Turbot |
op_source |
Journal of Food Science volume 50, issue 1, page 172-177 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1985.tb13303.x |
container_title |
Journal of Food Science |
container_volume |
50 |
container_issue |
1 |
container_start_page |
172 |
op_container_end_page |
177 |
_version_ |
1800752557521371136 |