Abstract
The temperature control of meals is most importance thing in cook/hot-hold and cook/chill systems. We indicated here moisture contents and fatty acid contents of fish and chicken with these systems. The preference for fish and chicken with these systems was also investigated by a sensory evaluation. Hot-holding or reheating samples, Salmon, Mackerel and Chicken, were not preferred to conventional cooking samples due to a decrease in soft and juiciness. The moisture content of samples with hot-holding or reheating process ware significantly decreased. The decrease in fatty acid content was not observed. These results suggest that moisture loss by hot-holding or reheating procedure was decrease the preference of many samples.
