Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation

• Published in: Journal of Food Science
• Main Authors: MADEIRA, KAREN, PENFIELD, MARJORIE P.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1985
• Subjects: Greenland; Kramer; Turbot
• 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

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...