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

Abstract

Rainbow trout and cod were baked in conventional and microwave ovens to final internal temperatures of 55°C, 65°C, and 75°C, and then subjected to sensory evaluation. Cooking loss and lipid content in accumulated liquid were measured. For both species of fish in both ovens, an increase in temperature meant a decrease in tenderness, juiciness, and flavor as well as in surface moistness. The internal temperature of the fish had a greater effect on the eating quality than did the method of heating. Cod had a greater weight loss when microwave cooked than when cooked in the conventional oven. The rainbow trout had similar total weight loss in both ovens but lost more lipid when microwave cooked. When the fish cooked in those ovens were compared at 55°C, no difference between ovens was found in the sensory characteristics.Standard internal temperatures for fish cookery do not appear to be available. There are some references to internal temperatures recommended for fish (Davidson

Surimi‐Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

“…Not all researchers have found heating method to have a greater influence on texture than end point temperature. Johansson et al (1992) reported that tenderness of rainbow trout and cod were affected by end-point temperature to which samples were baked and microwave heated, but the method of heating did not affect tenderness. However, the highest temperature they used was about the same as the low temperature we used.…”

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.…”