Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam

구이용 전기팬과 과열증기로 열처리한 고등어구이의 이화학적인 품질특성 및 기호도 비교평가

  • Yu, Gwang Yeon (Department of Functional Food, Graduated School of Industrial Technology for Food Science, Wonkwang University) ;
  • Cho, In Hee (Division of Food and Environmental Sciences, Wonkwang University)
  • 유광연 (원광대학교 식품산업기술대학원 기능성식품학과) ;
  • 조인희 (원광대학교 식품.환경학부)
  • Received : 2016.02.18
  • Accepted : 2016.04.28
  • Published : 2016.04.30
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Abstract

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

Keywords

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