Browse > Article
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
연도 인용수 순위
1 Aktas, S. and Ozilgen, M. (1992) Injury of E. coli and degradation of riboflavin during pasteurization with microwaves in a tubular flow reactor. Lebensm. Wiss. Technol. 25, 422-425
2 Campbell, J. F. and Mandigo, R. W. (1978) Properties of restructured pork patties as affected by cooking method, frozen storage and reheating method. J. Food Sci. 43, 1648-1651   DOI
3 Cipra, J. S. and Bowers, J. A. (1971) Flavor of microwaveand conventionally-reheated turkey. Poultry Sci. 50, 703-706   DOI
4 Jeong, J. Y., Lee, E. S., Choi, J. H., Lee, J. Y., Kim, J. M., Min, S. G., Chae, Y. C., and Kim, C. J. (2007) Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy. Meat Sci. 75, 415-422   DOI   ScienceOn
5 Keeton, J. T. (1983) Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881   DOI
6 Kirchner, J. M., Beasley, L. C., Harris, K. B., and Savell, J. W. (2000) Evaluating the cooking and chemical characteristics of low-fat ground beef patties. J. Food Compos. Anal.13, 253-264   DOI   ScienceOn
7 Knight, M. K. (1992) Red meat and poultry surimi. In: The chemistry of muscle-based foods. Johnston, D. E., Knight, M. K., and Ledward, D. A. (eds). Redwood Press Ltd, Wiltshire, UK. pp. 222-265
8 Korschgen, B. M. and Baldwin, R. E. (1978) Moist-heat microwave and conventional cooking of round roasts of beef. J. Microwave Power Electromagn. Energy. 13, 257-262
9 SAS Institute, Inc. (1999) SAS User' Guide. Statistical Analysis Systems Institute, Cary, NC, USA
10 Voris, H. H., Van-Duyne, F. O. (1979) Low voltage microwave cooking of top round roasts: Energy consumption, thiamin content and palatability. J. Food Sci. 44, 1447-1450   DOI
11 Datta, A. K., Geedipalli, S. S. R., and Almeida, M. F. (2005) Microwave combination heating. Food Technol. 59, 36-40
12 Miller, R. A. and Hoseney, R. C. (1997) Method to measure microwave-induced toughness of bread. J. Food Sci. 62, 1202-1204   DOI   ScienceOn
13 Obuz, E., Dikeman, M. E., and Loughin, T. M. (2003) Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Sci. 65, 841-851   DOI   ScienceOn
14 Berry, B. W. and Leddy, K. F. (1984) Effects of fat level and cooking method on sensory and textural properties of ground beef patties. J. Food Sci. 49, 870-875   DOI
15 Foegeding, E. A., Allen, C. E., and Dayton, W. R. (1986) Effects of heating rate on thermally formed myosin, fibrinogen and albumin gels. J. Food Sci. 51, 104-108, 112   DOI
16 Lyon, B. G. and Ang, C. Y. W. (1990) Effects of reheating method on off-flavor development in precooked, stored chicken patties. Poult. Sci. 69, 320-328   DOI
17 Cremer, M. L. and Hartley, S. K. (1988) Sensory quality of turkey rolls roasted at two temperatures and reheated with varying sauces in three types of institutional ovens. J. Food Sci. 53, 1605-1609   DOI
18 Dawson, L. E. and Sison, E. C. (1973) Stability and acceptability of phosphate-treated and precooked chicken pieces reheated with microwave energy. J. Food Sci. 38, 161-164   DOI
19 Trout, G. R. and Dale, S. (1990) Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract. J. Agric. Food Chem. 38, 665-669   DOI
20 Zimmermann, W. J. (1984) Microwave recooking of pork roasts to attain $76.7^\circ C$ throughout. J. Food Sci. 49, 970-971, 974   DOI
21 Chung, M. S. and Chung, S. S. (1993) Quality changes of ground beef patties cooked by conventional and microwave energy during refrigerated storage. Food Sci. Biotechnol. 2, 80-83
22 Lee, S. J., Sandhu, K. S., and Lim, S. T. (2007) Effect of microwave irradiation on crystallinity and pasting viscosity of corn starches different in amylose content. Food Sci. Biotechnol. 16, 832-835   과학기술학회마을
23 Tim, M. J. and Watts, B. M. (1958) Protection of cooked meats with phosphates. Food Technol. 12, 240-243
24 Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F. J., and Jimenez-Colmenero, F. (2007) Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci. 77, 304-313   DOI   ScienceOn
25 Moore, L. J., Harrison, D. L., and Dayton, A. D. (1980) Differences among top round steaks cooked by dry or moist heat in a conventional or a microwave oven. J. Food Sci. 45, 777-781   DOI
26 Powell, T. H., Dikeman, M. E., and Hunt, M. C. (2000) Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking. Meat Sci. 55, 421-425   DOI   ScienceOn
27 Boles, J. A. and Parrish, J. R. (1990) Sensory and chemical characteristics of precooked microwave-reheatable pork roasts. J. Food Sci. 55, 618-620   DOI
28 El-Shimi, N. H. (1992) Influence of microwave and conventional cooking and reheating on sensory and chemical characteristics of roast beef. Food Chem. 45, 11-14   DOI
29 Goutefongea, R. (1992) Salting and curing. In: Technology of meat and meat products. Girard, J. P. (ed). Ellis Horwood Ltd., London, UK. pp. 115-137
30 Jeong, J. Y., Lee, E. S., Paik, H.-D., Choi, J. H., and Kim, C. J. (2004) Microwave cooking properties of ground pork patties as affected by various fat levels. J. Food Sci. 69, C708- C712
31 AOAC. (2000) Official Methods of Analysis of AOAC Intl. 17th ed. Associations of Official Analytical Chemists, Washington DC, USA
32 Campbell, J. F., Neer, K. L., and Mandigo, R. W. (1977) Effects of portion thickness and cooking temperature on the dimensional properties and composition of restructured pork. J. Food Sci. 42, 179-181   DOI
33 Jakobsson, B. and Bengtson, N. (1974) Freezing of cooked meat: Influence of freezing rate and reconstitution method on quality and yield. J. Food Sci. 39, 715-717   DOI