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Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Arkansas Cooperative Extension Service, Box 391, Little Rock, AK 72203

P.E. Haughey

International Flavors and Fragrances, Union Beach, NJ

M.F. Rothschild

Department of Animal Science, lowa State University, Ames, IA

The sensory quality and thiamin content of flounder and haddock fillets heated in a conventional or microwave oven were evaluated. Fresh fish was divided into two fillets. One fillet from each fish was heated in a conventional oven and the other in a microwave oven. All fillets were heated to an endpoint of 70°C. The conventionally heated haddock fillets had greater drip than microwave-heated ones. Fish heated by the two methods did not differ in thiamin content. A sensory panel rated the microwave-heated flounder fillets significantly more crumbly than those heated conventionally. The panel did not detect differences due to heat treatment in the flavor, appearance, or overall acceptability of either species.

Family and Consumer Sciences Research Journal, Vol. 14, No. 2, 236-240 (1985)
DOI: 10.1177/1077727X8501400207


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