クックチルシステムにおける再加熱条件に関する研究
書誌事項
- タイトル別名
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- Research on reheating conditions for the cook-chill system
- —grilled miso-marinated chicken—
- —鶏肉の味噌漬け焼きについて—
抄録
To investigate the optimum reheating conditions, we carried out physical measurements and a sensory analysis of the flavor characteristics and quality changes that occur during reheating of grilled miso-marinated chicken.<BR> Compared with an ordinary oven, the loss of mass (weight loss) was reduced when reheating was carried out in a convection oven. The chicken meat was significantly tougher when reheated in an ordinary oven at 150°C than when reheated using the Cook-Serve system. The toughness of the meat was the same when reheated in a convection oven at 130°C and 150°C as when reheated using the Cook-Serve system. The meat exhibited less chewiness when reheated in a convection oven compared with an ordinary oven.<BR> The sensory analysis revealed that when reheated in an ordinary oven at 150°C, the color of the chicken meat was significantly browner. The meat was considerably tenderer when the Cook-Serve system was used, and less tender when reheated in an ordinary oven at 150°C. When reheated using the Cook-Serve system, the chicken was significantly juicier. The Cook-Serve system resulted in a notably high overall evaluation.<BR> In conclusion, reheating in a convection oven required less time and resulted in reduced loss of mass (weight loss) in comparison with reheating in an ordinary oven. When using a convection oven, a temperature of 150°C resulted in a shorter reheating time compared with 130°C and reduced loss of mass. Thus, reheating grilled miso-marinated chicken in a convection oven at 150°C is the optimum method of reheating.
収録刊行物
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- 日本食生活学会誌
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日本食生活学会誌 23 (1), 48-53, 2012
日本食生活学会
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詳細情報 詳細情報について
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- CRID
- 1390001205198712704
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- NII論文ID
- 130004493868
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- ISSN
- 18812368
- 13469770
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可