Atlantik Somon Balığı'nın (Salmo salar) Kızılötesi Destekli Mikrodalga Yöntemiyle Pişirilmesi

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)...

Turkish Journal of Fisheries and Aquatic Sciences Staphylococcus Aureus Escherichia coli O157:H7

Atlantik Somon Balığı'nın (Salmo salar) Kızılötesi Mikrodalga Yöntemiyle Pişirilmesi

Mutlu Pilavtepe-Çelik, Nil Pembe Özer, Semin Özge Özkoç, Nadide Seyhun, Nur Dede
Turkish Journal of Fisheries and Aquatic Sciences
(Impact Factor: 0.38). 14(3):659-665 · August 2014 DOI: 10.4194/1303-2712-v14_3_08

ABSTRACT

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 second-order 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.