Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy

Jeong, Jong Youn; Lee, E.S.; Choi, Jeong-Hoo; Lee, J.Y.; Kim, Jaeyul; Min, Sang-Gi; Chae, Young Chul; Kim, C.J.

doi:10.1016/j.meatsci.2006.08.010

Cited by 40 publications

(36 citation statements)

References 33 publications

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“…Korschgen and Baldwin (1978) found that cooking time in a microwave oven was 3 times faster than that in electric grill. Also, this finding is similar to the result of Jeong et al (2007), who showed that the addition of NaCl affected cooking time of patties cooked by microwaving.…”

Section: Color Properties Of Reheated Pork Pattiessupporting

confidence: 90%

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

Choi¹,

Choi²,

Han³

et al. 2010

Korean Journal for Food Science of Animal Resources

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The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

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Section: Color Properties Of Reheated Pork Pattiessupporting

confidence: 90%

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

Choi¹,

Choi²,

Han³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…The variability in temperature distribution of ground pork patties with and without salt cooked by microwave energy was studied by Jeong et al (2007). Pork patties of 90 g each were made with and without salt and at two fat levels of 10% and 20%.…”

Section: Meatsmentioning

confidence: 99%

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

Vadivambal

Jayas

2008

Food Bioprocess Technol

412

186

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Use of microwaves has increased largely in the domestic household in the last few decades due to the convenience of using microwave ovens. In the industrial sector, microwave processing is used in some of the unit operations, while it is yet to capture a major place in the industrial applications. The major drawback associated with microwave heating is the non-uniform temperature distribution, resulting in hot and cold spots in the heated product. The non-uniform temperature distribution not only affects the quality of the food but also raises the issue of food safety when the microorganisms may not be destroyed in the cold spots. The temperature distribution during microwave heating has been studied in a wide variety of products by several researchers. This paper summarizes their results and the solutions offered by them to lessen the nonuniformity of heating. The current applications of microwave energy in the industrial sector are also highlighted.

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“…Non-uniform temperature distribution during microwave application has been associated mainly to solid foods and in batch within a cavity oven such as grains (Manickavasagan et al 2006), pork patties (Jeong et al 2007), or ready-to-eat meal with ostrich meat and vegetables (Sosa-Morales et al 2010a). However, microwave heating is suitable for fluid foods in continuous systems; recent systems are capable of focusing microwave energy inside cylindrical tubes, minimizing non-uniform heating of fluids products Kumar et al 2007aKumar et al , 2008b depending on pipe diameter, flow rates, and dielectric properties of the food.…”

Section: Advantages and Disadvantages Of Microwave Heatingmentioning

confidence: 99%

Recent Studies Related to Microwave Processing of Fluid Foods

Salazar-González

Martín-González

López‐Malo

et al. 2011

Food Bioprocess Technol

156

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Microwave heating is a convenient way to heat materials; it is considered to be a fast, clean, and easy to use technology. The use of microwaves for industrial food unit operations is the subject of research since several years ago. However, the application of microwaves depends, among other variables, on the dielectric properties of the material to be heated; otherwise, the efficiency of the process and the quality of the final product cannot be guaranteed. This paper reviews basic concepts related to microwaves and dielectric properties, and then it presents reported dielectric properties data for selected fluid foods and microwaveheating processes that have been recently studied. These processes are focused mainly on microbial inactivation, enzyme inactivation, chemical, physical, or sensory changes evaluation, or for reheating. The temperature uniformity is also discussed as a key issue for successful application of microwave heating, which is now applied by some companies.

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Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy

Cited by 40 publications

References 33 publications

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

Recent Studies Related to Microwave Processing of Fluid Foods

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