- 著者
-
今野 暁子
大出 京子
佐藤 玲子
佐々木 ルリ子
松本 まりこ
佐藤 真美
青柳 公大
- 出版者
- 日本食生活学会
- 雑誌
- 日本食生活学会誌 (ISSN:13469770)
- 巻号頁・発行日
- vol.23, no.1, pp.48-53, 2012
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.