Yildiz Turp Gulen, Icier Filiz, Kor Gamze
Ege University, Engineering Faculty, Food Engineering Department, 35100, Izmir, Turkey.
Ege University, Engineering Faculty, Food Engineering Department, 35100, Izmir, Turkey.
Meat Sci. 2016 Apr;114:46-53. doi: 10.1016/j.meatsci.2015.12.006. Epub 2015 Dec 17.
The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.
本研究的目的是通过将红外烹饪作为最后阶段来改善欧姆预煮牛肉丸子的品质特性。样品在专门设计的连续式欧姆烹饪器中以15.26 V/cm的电压梯度预煮92秒。然后，将红外烹饪应用于预煮后的样品，采用不同的热通量（3.706、5.678和8.475 kW/m²）、应用距离（10.5、13.5和16.5 cm）和应用持续时间（4、8和12分钟）组合。研究了这些参数对欧姆预煮牛肉丸子的颜色、质地和烹饪特性的影响。通过红外加热改善了欧姆预煮丸子样品的外观。在应用距离最短（10.5 cm）和应用持续时间最长（12分钟）的丸子表面形成了熟丸子所需的深棕色层。这些参数也改善了样品的质地。然而，在红外加热的最长应用持续时间下，样品的烹饪产率下降。
