Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters |
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Authors: | Markus Zell James G LyngDenis A Cronin Desmond J Morgan |
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Affiliation: | School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland |
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Abstract: | Intact turkey meat was cooked using low temperature long time (LTLT) and high temperature short time (HTST) protocols in a combined ohmic/convection system and compared to conventional (CONV) steam cooking. Both ohmic protocols gave a significantly lighter (p < 0.05) and a more uniform colour vs. CONV, while no significant differences (p ? 0.05) were found in texture profile analysis attributes between LTLT and CONV though HTST showed significantly higher attributes (p < 0.05). Cook loss was significantly (p < 0.05) different between treatments (25.2%, 27.9% and 31.3% for LTLT, CONV and HTST). Sensory studies largely confirmed these observations. Cook values (p < 0.05) were lowest for LTLT (4.0) followed by HTST (5.4) and control (8.5). Lipid oxidation and sulphur-flavour-compound development (measured over 7 days) were higher for conventional than ohmic treatments. Overall, these results demonstrate considerable industrial potential for ohmic heating, yielding high quality products with an 8–15-fold reduction in cooking time. |
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Keywords: | Ohmic heating Turkey Meat quality Flavour Lipid oxidation |
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