• Journal of the Korean Home Economics Association
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• v.35 no.2
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• pp.147-157
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• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.535-542
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• 2008

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.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.187-194
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• 1993

Effects of the steaming conditions on textural and sensory quality of rice cakes were investigated with respect to storage period. All steaming methods except microwave oven cooking were not remarkably decreased in moisture content during storage. Degree of gelatinization was shown much higher in the both of rice cakes prepared by the rice-cake steamer and steaming pot than those of microwave oven cooking sample. Effect of the different steaming conditions on the rice cake quality resulted that the sensory profiles (consistency, moistness and cohesiveness) were apparently improved in the cakes prepared with rice-cake steamer and steaming pot cooking than microwave oven cooking. The highest overall quality was shown in the samples cooked by rice-cake steamer. The rice cakes prepared by microwave oven showed the highest hardness and chewiness in the textural profiles, whereas the rice cakes prepared by the rice-cake steamer and the steaming pot showed the high gumminess.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.44-50
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• 1995

In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.357-362
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• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.