EFFECTS OF INTERNAL TEMPERATURE AND OF OVEN TEMPERATURE ON THE COOKING LOSSES AND THE PALATABILITY OF BAKED SALMON STEAKS^a

Abstract

The literature on experimental studies in meat cookery is voluminous, but, to a large extent, the problem of fish cookery has been neglected. Work in this area has been concerned primarily with weight losses during cooking and with the effects of cooking on the nutritive value of the fish.&l[cCaiice and Skipp (5) determined the percentage losses of weight when catfish, herring, plaice, and whiting were steamed for periods of time m r y i n g from 7 to 45 minutes aid the percentage losses of weight and of protein when small samples (50 g.) of cod or of pollack were boiled,

Prediction of Quality in Frozen Cod (Gadus morhua) Fillets

“…Table 2 shows that mean evaporative losses ranged between 6.8% for the -30°C treatment and 9.6% for the -12°C storage condition. The present findings of 11.9% evaporative loss for the fresh 48 hr PMA control cod fillets are similar to those reported by Charley (1952) (12.6-14.5%). Charley and Goertz' (1958) extension of the 1952 study showed higher evaporative losses (X = 16.0%) with large cuts of baked fresh salmon.…”

“…Drip loss on cooking values reported in the literature are variable. Drip losses on cooking in the present study are lower than those reported by Charley (1952), Charley andGoertz (1958), Miyauchi (1962) and Awad et al (1968Awad et al ( , 1969. This may be explained by methodology differences (sample preparation method and if used, thawing temperature, thawing time, thawing rate), storage conditions and quality of fish.…”

“…There is a paucity of literature information on evaporative loss as a component of WLC for either frozen red meat (Law et al, 1967) or frozen fish muscle (Charley, 1952;Charley and Goertz, 1958). In addition, there is a lack of information about the effect of frozen storage on this parameter (Armstrong et al, 1960).…”

Optimum Internal Temperature Established by Sensory Evaluation for Fish Prepared in Conventional and Microwave Ovens

“…Furthermore, the fish that reached the lowest internal temperature (55°C) received the highest rating for the characteristic flavor of the respective fish species. These results are in contrast to the results of Charley (1952), who found that salmon baked to a final temperature of 70°C was rated lower for flavor than when baked to a final temperature of 85°C. It was also judged more moist at the internal temperature of 70°C than at 85°C, although there was no difference in tenderness.…”

“…Studies of cooking losses at an internal temperature of 70°C and 75°C, respectively, at different oven temperatures have been done on salmon (Charley, 1952;Charley & Goertz, 1958). Comparisons of quality attributes between conventionally cooked and microwavecooked fish have been conducted on flounder and haddock to an internal temperature of 70°C ±1°C (Brady, Haughey, & Rothschild, 1985) and on turbot to an internal temperature within a range of 77°C to 88°C (Madeira & Penfield, 1985).…”