Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale G.P. Usberti 181/A, 43124 Parma, Italy.
Meat Sci. 2011 Jul;88(3):489-97. doi: 10.1016/j.meatsci.2011.01.033. Epub 2011 Feb 26.
Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.
采用强制对流烤箱，在 100°C 下，于 3 个相对湿度水平（RH=8、35 和 88%）下对火鸡胸肉样本进行烹饪。评估了样本的烹饪参数（温度、烹饪值和产率）、质地和感官特性以及水状态。不同 RH 水平的应用导致了不同的烹饪性能和熟肉质量。低蒸汽烹饪条件（RH=35%）显著提高了烹饪产率（比高蒸汽烹饪高 7%）、水分含量和持水能力，并对感知嫩度产生了积极影响，感官分析表明，蒸汽烹饪的样本被认为是最嫩的。（1）H T（2）（弛豫时间长于 1s）中更具流动性的质子与更高的感知嫩度有关。与高蒸汽相比，低蒸汽烹饪用水量更少，因此是一种有吸引力的烹饪方法，因为它还导致了更高质量的熟火鸡肉。
