Comparison on Qualities of Chum Salmon (Oncorhynchus keta) Dorsal Muscles Cooked Using Superheated Steam and Other Heating Methods
Takeshi Nagai *
Graduate School of Agricultural Sciences, Yamagata University, Yamagata 9978555, Japan and The United Graduate School of Agricultural Sciences, Iwate University, Iwate 0208550, Japan and Graduate School, Prince of Songkla University, Songkhla 90112, Thailand
Yasuhiro Tanoue
National Fisheries University, Yamaguchi 7596595, Japan.
Norihisa Kai
Graduate School of Engineering, Oita University, Oita 8701192, Japan.
Nobutaka Suzuki
Nagoya Research Institute, Aichi 4701131, Japan.
*Author to whom correspondence should be addressed.
Abstract
Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking (O) and grilling cooking (G)]. As a result, samples cooked by WO had a better appearance, color, and odor than those cooked by O. Samples after heat treatment by G and WG for 30 min were glossy, but were scorched on the surface. After PV, CV, TBARS, and AV were individually measured, degrees of oxidative deterioration of samples were evaluated using PV+CV+AV index. In comparison to O, index values of samples by WO, G, and WG were fairly low. It was concluded that SHS cooking was an effective heating method to produce superior quality of grilled fish (broiled fish) in terms of overall appearance and color, texture (harder on surface and softer in inside), and retardation or inhibition of lipid oxidation, in comparison with oven cooking or grilling cooking with dry air.
Keywords: Chum salmon, dorsal muscle, inhibition of oxidation, quality, superheated steam cooking