Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Abstract

The sensory quality and thiamin content of flounder and haddock fillets heated in a conventional or microwave oven were evaluated. Fresh fish was divided into two fillets. One fillet from each fish was heated in a conventional oven and the other in a microwave oven. All fillets were heated to an endpoint of 70°C. The conventionally heated haddock fillets had greater drip than microwave‐heated ones. Fish heated by the two methods did not differ in thiamin content. A sensory panel rated the microwave‐heated flounder fillets significantly more crumbly than those heated conventionally. The panel did not detect differences due to heat treatment in the flavor, appearance, or overall acceptability of either species.

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

“…Therefore, this temperature was used for the comparison of the effects of the different types of heating by microwave and conventional ovens. On the whole, there was no difference in eating quality between the fish cooked in the two different ovens; this is in agreement with previous reports (Brady et al, 1985;Madeira & Penfield, 1985). Brady et al (1985) reported that microwave-cooked flounder was significantly more crumbly, and Madeira and Penfield (1985) found microwave-cooked turbot softer than the conventionally cooked fish.…”

“…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). No information exists on how cooking loss varies at final internal temperatures less than 70°C.…”

The Evolution of Research in Family and Consumer Sciences: Food, Nutrition, and Health

“…Comparisons of conventional versus microwave oven cookery of varieties of white fish reported no difference in the thiamin content by either method (Brady, Haughey, & Rothchild, 1985); in a comparison of cod and trout (Johansson, Ruderus, & Beilby, 1992), the internal cooking temperature, 55°C (130º F) as compared to 75°C (167º F), rather than the type of oven, determined sensory quality. In recent years, new technology has improved both the power and performance of microwave ovens.…”