Effects of microwave cooking on fish quality

Changes in tenderness, unit proteolytic activity, protein denaturation and fatty acid content of trout (Onchorhyncus mykiss) cooked in microwave oven for different time-power combinations were studied and the relationship between protein denaturation and textural changes was investigated. Trout was cooked in the microwave oven at 20, 40 and 60% powers for 10, 20, 30, 40 s. As a control uncooked fish was used. Proteolysis was controlled by using microwave energy. Texture degradation due to proteolytic enzymes was reduced as microwave power increased. As cooking time and/or power of the microwave oven increased, proteolytic activity decreased which was a sign of the increase in enzyme inactivation. A correlation was found between the variation of texture and proteolytic activity (r = 0.973). It was observed that proteolytic enzymes were effective especially on myosin. Most of the fatty acids were not destroyed during microwave cooking. The optimum cooking conditions in microwave oven were determined as 60% power for 20 s of cooking time.


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İler, Nazar; Çalık, Pınar; Department of Chemical Engineering (2005)
In this study, the effects of pH and different feeding modes on beta-lactamase production and cell metabolism were investigated with Bacillus licheniformis (ATCC 25972). For this purpose, first, the effects of pH on beta-lactamase activity, cell formation, substrate consumption, as well as intracellular sodium, potassium, ammonium ion, amino acid and organic acid concentrations were investigated in V= 3.0 dm3 batch bioreactors consisting of temperature, pH, foam, stirring rate and dissolved oxygen controls....
Effects of spray drying temperature and additives on the stability of serine alkaline protease powders
Namaldi, Aysegul; Çalık, Pınar; Uludağ, Yusuf (2006-01-01)
In this study, after production by recombinant Bacillus subtilis (BGSC-1A751), carrying pHV1431:: subc gene in the complex medium and separation of solids from the fermentation broth, serine alkaline protease (SAP) was dried in order to investigate the stabilization during spray drying and subsequent storage. The effect of air inlet temperature of the spray dryer between T = 70 and 130 degrees C and the effect of protective additives, glucose and maltodextrin, at 0-2% (w/v) on SAP activity during spray dryi...
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Wang, Bo; Li, Dong; Wang, Li-Jun; Özkan, Necati (2010-02-01)
Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, cr...
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2018-01-01)
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batte...
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-05-01)
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the ...
Citation Formats
S. Şahin and S. G. Şümnü, “Effects of microwave cooking on fish quality,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 501–512, 2001, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32966.