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Titolo:
Effects of microwave cooking on fish quality
Autore:
Sahin, S; Sumnu, G;
Indirizzi:
Middle E Tech Univ, Dept Food Engn, TR-06531 Ankara, Turkey Middle E Tech Univ Ankara Turkey TR-06531 Engn, TR-06531 Ankara, Turkey
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
fascicolo: 3, volume: 4, anno: 2001,
pagine: 501 - 512
SICI:
1094-2912(2001)4:3<501:EOMCOF>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
PACIFIC WHITING SURIMI; GELATION; PROTEINS; TEXTURE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Sahin, S Middle E Tech Univ, Dept Food Engn, TR-06531 Ankara, Turkey Middle E Tech Univ Ankara Turkey TR-06531 -06531 Ankara, Turkey
Citazione:
S. Sahin e G. Sumnu, "Effects of microwave cooking on fish quality", INT J FO PR, 4(3), 2001, pp. 501-512

Abstract

Changes in tenderness, unit proteolytic activity, protein denaturation andfatty acid content of trout (Onchorhyncus mykiss) cooked in microwave ovenfor different time-power combinations were studied and the relationship between protein denaturation and textural changes was investigated. Trout wascooked in the microwave oven at 20, 40 and 60% powers for 10, 20, 30, 40 s. As a control uncooked fish was used. Proteolysis was controlled by using microwave energy. Texture degradation due to proteolytic enzymes was reduced as microwave power increased. As cooking time and/or power of the microwave oven increased, proteolytic activity decreased which was a sign of the increase in enzyme inactivation. A correlation was found between the variation of texture and proteolytic activity (r = 0.973). It was observed that proteolytic enzymes were effective especially on myosin. Most of the fatty acids were not destroyed during microwave cooking. The optimum cooking conditions in microwave oven were determined as 60% power for 20 s of cooking time.

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Documento generato il 30/03/20 alle ore 19:32:11