Radio frequency cooking of ground, comminuted and muscle meat products

被引:70
作者
Laycock, L
Piyasena, P
Mittal, GS [1 ]
机构
[1] Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada
[2] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 2W1, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
processed meat; meat cooking; meat heating; meat quality; meat colour; meat texture; texture profile analysis;
D O I
10.1016/S0309-1740(02)00311-X
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of radio frequency (RF) cooking, on the quality (colour, water holding capacity, texture), heating rate, and temperature history of three types of meat products (ground, comminuted and muscle), was investigated after heating to centre temperature of 72 degreesC in a 1.5 kW RF heater operating at 27.12 MHz. The results were compared with that obtained from heating in a water bath. RF cooking of processed meat products resulted in a decreased cooking time (5.83, 13.5, and 13.25 min for ground beef, comminuted meat, and muscle, respectively compared to 151, 130, and 109 min in water bath), lower juice losses, acceptable colour, water holding capacity and texture. The results indicate that when using RF, ground beef has the highest power efficiency (60.17 %) followed by comminuted meat (44.41 %), and muscle (43.38 %). However, the texture of ground beef was too chewy and elastic. The muscle's colour was inferior. The comminuted and muscle meat products exhibited average energy efficiency with improved texture. The comminuted meat displayed a large cross-sectional temperature differential, possible due to uneven salt distribution. The well mixed comminuted and ground meat products appeared to be most promising for RF cooking. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:959 / 965
页数:7
相关论文
共 14 条
[1]  
[Anonymous], 1996, FOOD CANADA, V56, P10
[2]   Radio frequency (RF) heating of starch solutions under continuous flow conditions: Effect of system and product parameters on temperature change across the applicator tube [J].
Awuah, GB ;
Ramaswamy, HS ;
Piyasena, P .
JOURNAL OF FOOD PROCESS ENGINEERING, 2002, 25 (03) :201-223
[3]  
Bengtsson N. E., 1971, Journal of Microwave Power, V6, P107
[4]  
BENGTSSON N E, 1970, Journal of Food Science, V35, P681
[5]  
HOUBEN J, 1991, J MICROWAVE POWER EE, V26, P202
[6]  
McCormick R., 1988, PREPARED FOODS, V162, P139
[7]   TEXTURAL PROFILE ANALYSIS TEST CONDITIONS FOR MEAT-PRODUCTS [J].
MITTAL, GS ;
NADULSKI, R ;
BARBUT, S ;
NEGI, SC .
FOOD RESEARCH INTERNATIONAL, 1992, 25 (06) :411-417
[8]  
ORSAT V, 1999, ASAE CSAE SCGR ANN I
[9]  
PIYASENA P, IN PRESS CRITICAL RE
[10]  
*SAS I, 1996, PC SAS US GUID VERS