Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Brief Report
Research on reheating conditions for the cook-chill system
—grilled miso-marinated chicken—
Akiko KonnoKyoko OhideReiko SatoRuriko SasakiMariko MatsumotoMami SatoKodai Aoyagi
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JOURNAL FREE ACCESS

2012 Volume 23 Issue 1 Pages 48-53

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Abstract
  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.
  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.
  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.
  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.
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© 2012 Japan Association for the Integrated Study of Dietary Habits
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