• 한국식품영양과학회지
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• 제25권3호
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• pp.504-512
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• 1996

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

• 한국식품과학회지
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• 제28권3호
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• pp.528-537
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• 1996

무균포장밥의 microwave reheating후의 품질 변화를 리드포장재, 탈산소제, 저장 온도 및 저장 기간을 달리하여 조사하였다. 가열하기 전 무균포장밥의 탄력성 , 응집성 , 부착성은 저장 온도가 증가함에 따라 증가하는 경향을 나타내었고 경도 및 껌성은 반대로 저하되었다 그러나 마이크로파 재가열 후에는 리드포장재, 탈산소제 및 저장 온도의 차이에 따라 조직감 특성의 큰 차이를 나타내지 않았다. 호화도는 저장 온도가 증가할수록 증가하였으며, microwave reheating에 의해 호화 정도가 취반 직추의 상태까지 복원될 수 있었다. 저장후 전자레인지에서 1.5분간 재가열한 처리구의 표면구조를 보면 포장 재료에 따라 큰 차이를 보이지 않았으나 가열 전보다 표면이 매끄럽지 못하고 오목한 부분이 관찰되어 전분이 다시 호화되었음을 알 수 있었다. 밥알의 단면 구조를 관찰한 결과 저장 온도가 감소함에 따라 각이 진 부분이 증가하였으며 호화된 부분이 딱딱하게 보여지 작찬 양상을 보임으로 노화가 이루어졌음을 나타내었다. Microwave reheating 후 단면 구조는 모든 처리구에서 딱딱하고 각이 진 부분들이 감소함으로써 다시 호화가 되었음을 보여주었다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 한국축산식품학회지
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• 제28권5호
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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.

• 한국식품영양과학회지
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• 제27권2호
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• pp.281-285
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• 1998

For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

• 한국축산식품학회지
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• 제30권4호
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• pp.617-625
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• 2010

The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

• 한국식품조리과학회지
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• 제15권4호
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• pp.353-357
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• 1999

녹두가루겔(수분함량 50%)과 녹두가루를 주성분으로 하여 만든 빈대떡을 스팀 처리한 후 실온, 저온 및 냉동 보관한 후 스팀 및 마이크로파로 재가열했을 때의 조직특성을 조사하였다. 냉동 보관한 녹두가루겔의 hardness는 스팀 재가열시 3.59kg으로 저장 전 초기 상태인 대조구의 3.05 kg보다 약간 높았고 마이크로파 재가열시의 2.36kg에 비하여 상당히 높아 다른 전분성 식품과는 아주 다른 경향을 보였다. gumminess는 재가열시 증가하는 경향을 보였다. 저장 온도에 따른 녹두가루겔의 hardness는 다른 전분성 식품과는 달리 저장 전의 대조구에 비해서 저장온도에 따른 차이가 거의 없었다. 녹두가루 2대 쌀가루 1/2∼1/8로 변화시켜 제조한 빈대떡의 제조 직후나 동결 저장 후에도 텍스쳐에는 거의 변화가 없었다. 마이크로파로 10분간 재가열시 초기 hardness는 무포장과 랩포장에서 각각 0.67 kg과 0.76 kg으로 비슷하였으나 방치 시간이 경과함에 따라 차이가 커져 24시간 후에는 각각 4.13 kg와 1.70 kg으로 나타났다. 조직감 기호도는 녹두가루겔의 경우 재가열 방법에 관계없이 아주 단단한 상태를 보여 낮게 평가되었고, 풍미도 낮은 평가를 받았는데 특히 마이크로파로 재가열시 나쁜 냄새가 발생되었다. 녹두를 주성분으로 한 빈대떡은 조직감이나 풍미 기호도 평점이 모두 4점대로 나타나 재가열 방법에 관계없이 좋은 상태를 유지하였다.

• 한국축산식품학회지
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• 제36권1호
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• 한국축산식품학회지
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• 제38권5호
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• 한국식품조리과학회지
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• 제9권2호
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• pp.88-93
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• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.