Comparison on Qualities of Chum Salmon (Oncorhynchus keta) Dorsal Muscles Cooked Using Superheated Steam and Other Heating Methods

Abstract

Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking (O) and grilling cooking (G)]. As a result, samples cooked by WO had a better appearance, color, and odor than those cooked by O. Samples after heat treatment by G and WG for 30 min were glossy, but were scorched on the surface. After PV, CV, TBARS, and AV were individually measured, degrees of oxidative deterioration of samples were evaluated using PV+CV+AV index. In comparison to O, index values of samples by WO, G, and WG were fairly low. It was concluded that SHS cooking was an effective heating method to produce superior quality of grilled fish (broiled fish) in terms of overall appearance and color, texture (harder on surface and softer in inside), and retardation or inhibition of lipid oxidation, in comparison with oven cooking or grilling cooking with dry air.