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Sensory Quality of Turkey Rolls Roasted at Two Temperatures and Reheated with Varying Sauces in Three Types of Institutional Ovens
Author(s) -
CREMER M.L.,
HARTLEY S.K.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07796.x
Subject(s) - flavor , aroma , food science , mouthfeel , roasting , chemistry , infrared heater , infrared , raw material , physics , organic chemistry , optics
Turkey rolls were roasted at 105°C and 165°C and reheated with broth, starch‐thickened sauce and without sauce in institutional microwave, infrared, and convection ovens to determine the effects on sensory quality characteristics. Turkey reheated without sauce was scored signficantly (P < 0.05) poorer for roasted aroma, juicy mouthfeel, cooked turkey flavor, stale off‐notes and overall quality than turkey reheated with sauce, but scores were similar between the two sauces. Cooked turkey flavor was signficantly better after heating in convection than infrared or microwave ovens. Stale flavor was less and overall quality was better after heating in the convection than in the infrared oven.