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THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON

THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON GRAYCE E. GOERTZb Foods and Nutritiort Department, Oregon State College, Corvallis, Oregon (Manuscript received April 27, 1957) Effects of oven temperature on cooking losses and palatability of baked Chinook salmon steaks have been reported (1). The present paper reports an extension of the study of the effects of oven temperature to larger pieces of fish. As in the previous work, the cuts of salmon were baked at four different oven temperatures to a fixed internal temperature and evaporation, drip, and total cooking losses were determined, press fluid determinations were made on cooked salmon and the baked fish were rated for palatability by a panel of six judges. In addition, raw and cooked samples from each cut of salmon were studied histologically. EXPERIMENTAL PROCEDURE Preparation of the cuts of fish. Fresh Silverside salmon (Oncorhynchus kisutch) were purchased locally. T h e fish varied in weight from 8 to 11 pounds. Each fish was divided into four parts of approximately equal weights. T h e first cut extended from the region of the pectoral fin and the gills half way t o the dorsal fin, the second cut ended at the ventral fin and near the center of the dorsal http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON

Journal of Food Science , Volume 23 (1) – Jan 1, 1958

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References (2)

Publisher
Wiley
Copyright
Copyright © 1958 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1958.tb17533.x
Publisher site
See Article on Publisher Site

Abstract

GRAYCE E. GOERTZb Foods and Nutritiort Department, Oregon State College, Corvallis, Oregon (Manuscript received April 27, 1957) Effects of oven temperature on cooking losses and palatability of baked Chinook salmon steaks have been reported (1). The present paper reports an extension of the study of the effects of oven temperature to larger pieces of fish. As in the previous work, the cuts of salmon were baked at four different oven temperatures to a fixed internal temperature and evaporation, drip, and total cooking losses were determined, press fluid determinations were made on cooked salmon and the baked fish were rated for palatability by a panel of six judges. In addition, raw and cooked samples from each cut of salmon were studied histologically. EXPERIMENTAL PROCEDURE Preparation of the cuts of fish. Fresh Silverside salmon (Oncorhynchus kisutch) were purchased locally. T h e fish varied in weight from 8 to 11 pounds. Each fish was divided into four parts of approximately equal weights. T h e first cut extended from the region of the pectoral fin and the gills half way t o the dorsal fin, the second cut ended at the ventral fin and near the center of the dorsal

Journal

Journal of Food ScienceWiley

Published: Jan 1, 1958

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