The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

Abstract

The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.

The effect of low-temperature thermal processing on the quality of chicken breast fillets

“…The protein content (Table 1) of raw meat was 20.99%, and thermal processing increased this parameter to 21.79–24.33%, which could be attributed to changes in protein concentration resulting from water loss. An increase in protein concentration in turkey meat cooked using an air/steam combination in convection oven was reported by Danowska-Oziewicz et al. (2009) who attributed these changes to processing temperature and cooking loss.…”

Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

“…Numerous studies have evaluated the influences of various cooking methods on the sensory qualities of poultry meats (Lyon & Lyon ; Zhuang & Savage ; Danowska‐Oziewicz et al ; Dai et al ). Chumngoen and Tan () evaluated the sensory attributes descriptively and correlated them with physicochemical properties of meats for different chicken breeds.…”

Quality of Raw Chicken Breast Stored at 5c and Packaged Under Different Modified Atmospheres

“…Danowska‐Oziewicz et al . (2009) found a value of 22.44% in the analysis of protein in raw turkey meat, whereas in the preparation of nuggets from fillets of chicken breast, the protein percentage was 25.5 ± 0.4 (Nunes et al .…”