Brown N E, Chyuan J Y
Department of Hotel, Restaurant, and Institution Management, Iowa State University, Ames.
J Am Diet Assoc. 1987 Nov;87(11):1521-5.
Twenty-four frozen, raw, boneless, ready-to-cook turkey rolls were cooked in an institutional electric convection oven to an internal temperature of 77 degrees C. Six treatment combinations of three cooking temperatures (105 degrees C, 135 degrees C, and 165 degrees C) and two holding conditions (not chilled and chilled for 24 hours) were studied. Turkey rolls from each treatment combination were subjected to three hot-holding times (0, 60, and 120 minutes). Electrical energy usage was monitored during heat processing of the turkey rolls, reheating the turkey slices, and hot holding the turkey slices. Aroma, juicy mouthfeel, texture, flavor, and flavor off-notes of the cooked turkey were evaluated by seven judges using 150-mm unstructured line scales. Chew counts also were recorded. Turkey cooked at 105 degrees C took significantly more time to cook (331 vs. 227 and 203 minutes) but consumed significantly less energy (3.4 vs. 3.8 and 4.5 kWh) than turkey rolls cooked at 135 degrees C and 165 degrees C, respectively. Significantly higher juicy mouthfeel scores were obtained when the turkey roll was cooked in the convection oven at an oven temperature of 105 degrees C, the turkey was not chilled, and the slices were held hot for 60 minutes or less.
将24个冷冻的、生的、去骨的即食火鸡卷在一台机构用的电对流烤箱中烤制，使其内部温度达到77摄氏度。研究了三种烹饪温度（105摄氏度、135摄氏度和165摄氏度）与两种保温条件（不冷藏和冷藏24小时）的六种处理组合。来自每种处理组合的火鸡卷接受三种热保温时间（0、60和120分钟）。在火鸡卷的热处理、火鸡切片的重新加热以及火鸡切片的热保温过程中监测电能使用情况。由七名评委使用150毫米无结构线性量表对烹制火鸡的香气、多汁口感、质地、风味和异味进行评估。还记录了咀嚼次数。在105摄氏度下烹制的火鸡比分别在135摄氏度和165摄氏度下烹制的火鸡卷烹制时间明显更长（331分钟对227分钟和203分钟），但能耗明显更低（3.4千瓦时对3.8千瓦时和4.5千瓦时）。当火鸡卷在对流烤箱中以105摄氏度的烤箱温度烹制、火鸡未冷藏且切片热保温60分钟或更短时间时，获得了显著更高的多汁口感分数。
