Isleroglu Hilal, Kemerli Tansel, Özdestan Özgül, Uren Ali, Kaymak-Ertekin Figen
Faculty of Natural Sciences and Engineering, Food Engineering Department, Gaziosmanpaşa University, 60150, Tasliciftlik-Tokat, Turkey
Faculty of Engineering, Chemical Engineering Department, Gebze Institute of High Technology, 41420, Kocaeli, Turkey.
Poult Sci. 2014 Sep;93(9):2296-303. doi: 10.3382/ps.2013-03552. Epub 2014 Jun 28.
The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.05), and higher cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans.
本研究旨在评估蒸汽辅助混合烤箱烹饪方法与对流烤箱（自然对流和强制对流）相比，对鸡肉饼品质特性（颜色、硬度、烹饪损失、可溶性蛋白质含量、脂肪保留率和杂环胺形成）的影响。在180、210和240°C的烤箱温度下对鸡肉饼（n = 648）进行烹饪实验，直至达到3个不同的终点温度（75、90和100°C）。与对流烤箱相比，蒸汽辅助混合烤箱烹饪速度更快，所制作的鸡肉饼a值更低、L值更高、硬度更低、脂肪和可溶性蛋白质含量更低（P < 0.05），且烹饪损失更高。蒸汽辅助混合烤箱可以减少对人类具有诱变和致癌作用的杂环胺的形成。
