Mutlu ÇELİK PİLAVTEPE, NİL PEMBE ÖZER, SEMİN ÖZGE ÖZKOÇ, NADİDE SEYHUN, NUR DEDE

Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar)

Bu çalışmada Atlantik somon (Salmo salar) örneklerinin pişirilmesinde kızılötesi mikrodalga ısıtma kombinasyonu kullanılmış ve kızılötesi mikrodalga kombinasyonu fırında optimum pişirme koşulları belirlenmiştir. Pişirme süresi (4, 5, 6 dakika), halojen lamba gücü (%80, %90, %100), ve mikrodalga gücünün (%20, %30, %40)] dört yanıta göre [iç sıcaklık, pişme verimi, renk (L* ve b* değerleri)] optimum değerlerini belirlemek için Yanıt Yüzey Yöntemi (RSM) kullanılmıştır. Model katsayılarını belirlemek için üç faktörlü Box-Behnken tasarımı kullanılmıştır. Elde edilen ikinci dereceden polinom modelleri deneysel verileri yeterli düzeyde temsil etmiştir. Geleneksel pişirme yönteminde (200°Cde 15 dakika) elde edilen hedef değerler kullanılarak, optimum koşullar 5 dakika pişirme süresi, %100 halojen lamba gücü ve %30 mikrodalga gücü olarak belirlenmiştir. Bu çalışma, daha kısa pişirme süresi ve somon yüzeyinde renk oluşumunun sağlanmasıyla kızılötesi- mikrodalga kombinasyonunun balık ve diğer deniz ürünleri için yüksek potansiyele sahip alternatif bir pişirme yöntemi olduğunu göstermiştir.

Atlantik Somon Balığı nın (Salmo salar) Kızılötesi Destekli Mikrodalga ile Pişirilmesi

In this study, infrared microwave combination heating was used to cook Atlantic salmon (Salmo salar) samples, and the optimum cooking conditions in infrared-microwave combination oven were determined. Response Surface Methodology (RSM) was used to identify optimum values of cooking time (4, 5, 6 minutes), halogen lamp power level (80%, 90%, 100%), and microwave power level (20%, 30%, 40%) regarding of four responses internal temperature, cooking yield, L* and b* values. A three-factors modified Box Behnken design was carried out to estimate the model coefficients. The derived second- order polynomial models sufficiently represented the experimental data. Optimum conditions were predicted as 5 minutes of cooking time, 100% halogen lamp power level, and 30% microwave power level by using the target values obtained in conventional cooking (at 200°C for 15 minutes). This study showed that infrared assisted microwave cooking is a promising alternative method for fish and other seafoods with reduced cooking time and color formation on the surface of salmon.

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