• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.13-16
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• 1974

The change in color of vegetables containing chlorophyll on cooking has been of concern to food scientists. This experiment was initiated to determine the effect of different heating methods and time on the chlorophyll of green pepper. Peppers were heated at 100 C for 5, 10, and 15 min by using boiling water, steam and hot air and for 1, 2 and 3 min in microwave oven. The results showed that chlorophyll content decreased with increasing heating time. Among the heat treatments employed steaming gave the greatest effect and boiling water was the next. Hot air and microwave treated samples changed only small amount of chlorophyll. Generally pheophytin formation was increased with decreasing chlorophyll content.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.