The effects of cooking in a steam‐convection (combi) oven in comparison with traditional methods of cooking, such as frying, roasting and boiling, on basic chemical composition and contents of hydroxymethylfurfural (HMF) and sulphydryl (SH) groups of pork, fish and chicken meats, potatoes and carrot were studied. The cooking of pork and fish in a combi oven required a longer time than traditional frying; therefore higher cooking losses were observed, whereas cooking losses in chicken cooked in a traditional oven and the combi oven were comparable. Foods cooked in the combi oven contained more protein and less fat than traditionally cooked samples. Lack of water in the combi oven cooking enabled a higher retention of vitamin C in vegetables. The intensity of HMF forming was higher in products cooked in the combi oven. Changes in proteins were smaller in meats cooked in the combi oven (higher content of total SH groups), whereas they were higher in the combi oven‐cooked vegetables.

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The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

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The effects of sage extract, applied alone or combined with sodium isoascorbate, on water activity (A w ), pH and microbiological and sensory qualities of turkey meatballs were studied. The samples were vacuum packed and stored at 3C for 15 days. It was found that the additives had a positive effect on the quality of turkey meatballs. A w and pH values of samples with mixture extract of sage and sodium isoascorbate were lower than those of control samples. Sage extract combined with sodium isoascorbate reduced the counts of mesophilic bacteria and coliforms in raw meatballs more effectively than sage extract applied alone. During cold storage, both sage extract and sage extract with sodium isoascorbate mixture inhibited the growth of coliforms and sulfate-reducing Clostridium sp. The products with additives were characterized by a better sensory quality than the control samples. Samples with mixture of sage extract and sodium isoascorbate showed a higher overall desirability because of lower intensity of taste and aroma of spices.