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 min...
| Published in: | Turkish Journal of Fisheries and Aquatic Sciences |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://doi.org/10.4194/1303-2712-v14_3_08 https://avesis.kocaeli.edu.tr/publication/details/4104f7a6-5f83-408e-8d0c-3c202e122fd8/oai |
| Summary: | 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 secondorder 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 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. |
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