오븐에서 조리된 연어 스테이크의 물리 화학적 및 조직 프로파일 특성 연구

Abstract

This study investigated the effect of oven cooking on the quality and overall acceptability of salmon steak. The cooking conditions that were taken as critical for their effect on salmon steak quality were cooking temperature, steak thickness and cooking time. These parameters were then used to optimize the salmon steak cooking using oven by response surface methodology (RSM), and box Behnken design for the evaluation of major nutritional composition deterioration. Since the quality of cooked fish depend on the major components like moisture content, lipids and proteins. These major components were studied under various cooking conditions and the best condition for the retention of these major fish meat constituents together with the texture and sensory results was considered as the best cooking conditions. The best cooking temperature was 180°C, and thickness of 3cm, and cooking time of 12minutes. The texture analysis of the cooked salmon steak was also investigated for the analysis of the best cooking conditions mimicking the conditions of natural human chewing. The hardness, chewiness, cohesiveness, springiness and other textural properties were analyzed. The sensory evaluation was carried out for different sensory parameters and the results from sensory, and texture revealed a correlation (Pearson correlation coefficient) with major constituents analyzed. Our study revealed that the temperature and steak thickness are paramount in the final salmon steak quality due to their relationship with the preservation of major salmon tissue nutritional components like water content for juiciness, lipids for greasiness and proteins for hardness.