Abstract
The effects of microwaves at 2450 MHz at 600 W on bovine muscle tissue have been studied by means of Fourier transform infrared spectroscopy. Spectral analysis in the amide I region after microwave cooking showed that an increase in intensity occurred in the region around 1665 and 1695 cm–1, that can be attributed to β-turns and β-sheet features, respectively. This result characterized disorder processes in the protein. In addition, CH2 methylene and carbonyl band vibrations of samples under exposure to microwave heating appeared lower than vibrations of samples heated by conventional oven. This result demonstrated that the Maillard reaction occurs partially after cooking by microwave oven.
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