Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat — Oak Academic Publishing
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Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat
Department of Physics, University of Messina, Messina, Italy.
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Department of Physics, University of Messina, Messina, Italy.
1 Department of Physics, University of Messina, Messina, Italy.
2 Department of Physics, University of Messina, Messina, Italy.
The effects of microwave energy and conventional convective heating on bovine meat were studied in the mid-infrared region by FTIR spectroscopy, to highlight the differences between the two cooking methods. Samples of 100 g of bovine breast meat were cooked using three treatments: heating in a conventional electric oven at the temperature of 165°C for 16 min, heating in a microwave oven at 800 W for 95 sec, and heating in the same microwave oven at 650 W for 160 sec. Significant decreases in intensity of vibration bands of CH2 methylene group at 1921 and 1853 cm-1 and of the carbonyl band at 1742 cm-1 were observed after microwave heating with respect to heating in a conventional oven, showing that Maillard reaction occurs partially using microwave oven. Spectral analysis in the amide I region after microwave cooking at 800 W for 95 sec showed that an increase in intensity occurred in the region from 1665 to 1690 cm-1 which can be attributed to β-turns, characteristic of disorder processes in the protein. Further analysis after microwave cooking at 650 W for 160 sec evidenced major increase in intensity of β-turns content and the appearance of significant increases of β-sheet component at 1635 cm-1 and 1695 cm-1 that can be attributed to aggregated β-sheets structures.
KeywordsConvective heatingMicrowave ovenFTIR spectroscopyAmide I regionBovine breast meat
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