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首页> 外文期刊>Journal of Food Science >Optimum Cooking Conditions for Shrimp and Atlantic Salmon
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Optimum Cooking Conditions for Shrimp and Atlantic Salmon

机译：虾和大西洋鲑鱼的最佳烹饪条件

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摘要

The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively.
机译：烹饪食品的质量和安全性取决于许多变量，包括烹饪方法和所采用的时间-温度组合。食物的整体加热特性可用于预测烹饪过程中发生的质量变化和微生物灭活。可以使用数学模型来获得烹饪过程中食品的复杂加热曲线。进行了研究以监测虾的烘烤和煮沸以及鲑鱼的烘烤和煎炸期间的产品加热曲线。当产品达到FDA推荐的内部温度时，在烹饪过程中评估产品的颜色，质地，水分含量，质量损失和压榨果汁。还对虾和鲑鱼中沙门氏菌鸡尾酒的灭活进行了研究。为了有效地预测烹饪过程中的失活，将Bigelow，Fermi分布和Weibull分布模型应用于沙门氏菌热失活数据。确定了销毁虾和鲑鱼沙门氏菌所需的最低烹饪温度。使用有限差分法对两种产品的加热曲线进行建模。然后直接将来自建模加热曲线的温度数据用于烹饪过程中质量变化和沙门氏菌失活的动力学建模。沙门氏菌减少3个对数并保持95％的质量属性的最佳烹饪时间为100、233、159、378、1132和399 s，用于煮额外的大虾，烘烤额外的大虾，煮大的虾，烘烤大的虾虾，烤大西洋鲑鱼和煎大西洋鲑鱼。

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  • 来源
    《Journal of Food Science》 |2013年第3期|303-313|共11页
  • 作者

    Lauren Brookmire; P. Mallikarjunan; M. Jahncke; R. Grisso;

  • 作者单位

    Dept. of Biological Systems Engineering, Virginia Polytechnic Inst. and State Univ., Blacksburg, VA 24061, U.S.A;

    Dept. of Biological Systems Engineering, Virginia Polytechnic Inst. and State Univ., Blacksburg, VA 24061, U.S.A;

    Dept. of Food Science and Technology, Virginia Polytechnic Inst. and State Univ.,Blacksburg, VA 24061, U.S.A. and with Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Inst. and State Univ., Hampton, VA 23669,U.S.A;

    Dept. of Biological Systems Engineering, Virginia Polytechnic Inst. and State Univ., Blacksburg, VA 24061, U.S.A;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cooking; doneness; food quality; salmon; shrimp;

    机译：烹饪;熟度;食品质量;鲑鱼;虾;

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