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http://dx.doi.org/10.5851/kosfa.2008.28.5.535

The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels  

Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, USA)
Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
An, Kwang-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.28, no.5, 2008 , pp. 535-542 More about this Journal
Abstract
The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.
Keywords
reheating method; cooking method; microwave oven; phosphate; ground patty;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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