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KMID : 1007519930020020080
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Food Science and Biotechnology
1993 Volume.2 No. 2 p.80 ~ p.83
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Quality Changes of Ground Beef Patties Cooked by Conventional and Microwave Energy during Refrigerated Storage
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Chung Myung-Sub
Chung See-Sub
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Abstract
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Quality changes of ground beef patties during refrigerated storage were investigated to compare effects of conventional and microwave heating.
Ground beef patties were cooked by conventional and microwave energy up to internal temperature of 70℃±2 and hold for 10 minutes at that temperature. Serum bottles containing 5g of cooked ground beef sealed air-tightly with rubber septa and aluminum caps. Sample bottles were stored at 5℃ for 0,2,4,6, and 8day. Changes of volatile compound contents were measured by Dynamic headspace sampler (DHS)/Gas chromatography (GC), and TBA (Thiobarbituric acid) value and total bacteria counts were also measured at each storage time. Conventional heating liberated more volatile compounds than microwave heating in ground beef during storage for 8 days at 5℃. Bacterial destruction effect of conventional heating was better than microwave heating in ground beef. TBA values were not significantly (P>0.05)different between conventional and microwave heated ground beef. The heating effects of ground beef patties on the production of volatile compounds and the bacterial destruction were more significant by conventional energy than by microwave energy.
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