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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Quality of chicken breast meat cooked in a pilot-scale radio frequency oven.
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Quality of chicken breast meat cooked in a pilot-scale radio frequency oven.

机译：在中试规模的射频烤箱中烹制的鸡胸脯肉的质量。

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摘要

Radio frequency (RF) cooking was compared to water bath (WB) cooking in terms of heating rate, temperature distribution, and the quality of cooked meat. Packaged fresh and marinated chicken breast meat were cooked in a continuously moving belt RF oven at 27.12 MHz until the center of the meat reached to 74 degrees C at the coldest point of the package. The time to reach end point temperature in the RF oven was 23.8 min for 1.36 kg packages, whereas it took 41.3 min to cook in the WB. RF cooking time was 42.4% lower than WB cooking time. Despite RF cooking resulting in a higher heating rate, better temperature distribution was observed for WB cooked breasts. Cook yield, moisture content, pH, expressible moisture, and shear value of RF and WB cooked meats were similar. However, RF cooked meat had lower a* (redness) and higher hue angle values than their WB cooked counterparts. Marination increased the cook yield, moisture content, tenderness, and pH value. Addition of iota-carrageenan to the marinade further increased the cook yield, moisture content, and tenderness of the cooked breasts. Neither marination nor addition of iota-carrageenan affected the expressible moisture of cooked meat. Industrial relevance: We have conducted our experiments in a pilot-scale RF oven. This machine is designed for the use of food industry and has 6 kW power. We have tried to find out another application of this machine, therefore we have established a procedure to cook chicken breast meat in the RF oven. Our experimental design might be the starting point for the food industry to develop this cooking process. While planning this research, we thought that pre-cooked and packaged chicken breast meat will be a good option for the restaurants to deal with the food safety regulations and foodborne illness outbreaks. Furthermore, this will lower their cost, which food industry will also take advantage of
机译：就加热速率，温度分布和熟肉的质量而言，将射频（RF）烹饪与水浴（WB）烹饪进行了比较。将包装好的新鲜和腌制的鸡胸肉在连续移动的带式RF烤箱中于27.12 MHz进行烹饪，直到肉的中心在包装的最冷点达到74摄氏度。对于1.36千克包装，在RF烤箱中达到终点温度的时间为23.8分钟，而在WB中烹饪则花费了41.3分钟。 RF烹饪时间比WB烹饪时间低42.4％。尽管射频蒸煮导致较高的加热速率，但WB蒸煮的乳房观察到更好的温度分布。 RF和WB熟肉的烹饪产量，含水量，pH，可表达的水分以及剪切值相似。但是，RF煮熟的肉比WB煮熟的肉具有较低的a *（发红）和较高的色相角值。腌制增加了蒸煮的产量，水分含量，嫩度和pH值。在腌泡汁中添加iota-角叉菜胶可进一步提高煮熟率，水分含量和煮熟的乳房的嫩度。腌制和加入碘-角叉菜胶都不会影响熟肉的可表达水分。行业相关性：我们已经在中试规模的RF烤箱中进行了实验。该机器设计用于食品工业，功率为6 kW。我们试图找到该机器的另一种应用，因此我们建立了在RF烤箱中烹饪鸡肉的程序。我们的实验设计可能是食品工业开发此烹饪过程的起点。在计划这项研究时，我们认为预先烹制和包装的鸡胸肉将是餐馆应对食品安全法规和食源性疾病暴发的一个不错的选择。此外，这将降低其成本，食品行业也将利用

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