Value added fish by-products - Nordic Innovation

4.2.2 Effects of fish protein solutions on heat-profiles and cooking yield of fresh
and lightly salted cod fillets
4.2.2.1 Heating methods
Prior cooking, the fillets were cut in similar pieces, which weighed approximately 100g ±
20g. Heat sensors were placed in few samples of cod during baking and boiling to monitor
their heat profiles.
4.2.2.1.1 Microwave heating
The microwave cooking processes were carried out in á microwave oven (Panasonic NN-
T251W, Panansonic CS UK, Berks UK) at 600 W. Fibre optic sensors (03R4.2004, FISO
Technologies Inc., Saint-Jean-Baptiste.av, Quebec, Canada) were connected to the microwave
and the measurements were processed in computer programme (FISO Commander
Microwave Workstation, version 1.10.6). Four fibre optic heat sensors were placed in
predetermined places in the cod samples. The sensors were numbered 1, 2, 3 and 6. Figure
4.1 shows the sensors location: no. 1 was placed in the middle of the sample; no. 2 lateral
from the middle (in the thinner part of the sample); no. 3 was placed just below the surface (in
the middle of the sample); and no. 6 was placed near the skin (in the middle of the sample).
The fish was cooked until all sensor showed temperature above 72°C. The samples were
placed on a plastic sieve to allow excess water to drain easily.
Figure 4.1. Location of the fibre optic heat sensors in the cod samples during microwave cooking.
4.2.2.1.2 Baking
The cod samples were baked at 170°C for 16 min in a Convostar oven (Convotherm,
Elektrogeräte GmbH, Eglfing, Germany) on a baking sheet. After the cooking period, the
samples were cooled down to room temperature (25°C) for 15 min before weighing for
cooking yield determination.
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