Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar)

• Published in: Turkish Journal of Fisheries and Aquatic Sciences
• Main Authors: Özer, Nil Pembe, Pilavtepe-Celik, Mutlu, Seyhun, Nadide, Özkoç, Semin Özge, Dede, Nur
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2014
• Subjects: Atlantic salmon; Salmo salar
• 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

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.