INFLUENCE OF MICROWAVE AND CONVENTIONAL COOKING AND REHEATING ON SENSORY AND CHEMICAL CHARACTERISTICS OF ROAST BEEF

被引：25

作者：

ELSHIMI, NM

机构：

[1] Food Science and Technology Department, Faculty of Agriculture, University of Alexandria, Alexandria

来源：

FOOD CHEMISTRY | 1992年 / 45卷 / 01期

关键词：

D O I：

10.1016/0308-8146(92)90004-L

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The sensory qualities and chemical composition of beef slices cooked and reheated in a microwave oven were compared with those of conventionally cooked and reheated samples. Sensory evaluation indicated that microwave-treated samples had higher flavour scores and were less juicy and tender than conventionally treated samples. Total moisture content was slightly higher for conventionally cooked and reheated samples as compared to microwave-cooked and reheated meat. No differences were found in the chemical composition of meat cooked or reheated by the two methods.

引用

页码：11 / 14

页数：4

共 19 条

[1] EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN 6 FRESH OR FROZEN PREPARED FOOD PRODUCTS [J].