Zając Marzena, Kącik Sławomir, Palka Krystyna, Widurek Paweł
Department of Animal Products Technology, University of Agriculture in Krakow, Poland.
Acta Sci Pol Technol Aliment. 2015 Oct-Dec;14(4):303-312. doi: 10.17306/J.AFS.2015.4.31.
Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and flavoursome comparing to conventional cooking techniques.
Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters.
M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was significant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles.
The results are beneficial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.
组合式烤箱在餐厅中常用于加热食物。据生产商称，与传统烹饪技术相比，该设备能烹制出更嫩且更美味的肉块。
取自半腱肌和股二头肌的牛排，在对流蒸汽烤箱中于三种湿度水平下烹制：10%、60%和100%。分析了其化学成分，包括总胶原蛋白和不溶性胶原蛋白含量以及熟肉损失，并同时分析了质地和颜色参数。
在蒸汽饱和度为100%时，股二头肌最硬且最有嚼劲，而在蒸汽注入量为10%时，半腱肌的硬度最低。改变烤箱腔室中的蒸汽条件，对股二头肌的可察觉颜色差异没有影响，但对半腱肌有显著影响。采用100%蒸汽饱和度会导致更高的熟肉损失以及两种分析肌肉中不溶性胶原蛋白部分的增加。
这些结果对在餐饮行业使用蒸汽对流烤箱的从业者有益，因为它们提供了证据表明应根据所使用的肌肉单独应用加热条件。在蒸汽饱和度为10%的水平下烹制的半腱肌的嫩度，与在100%蒸汽饱和度下烹制的经过10天熟成的同一块肌肉所获得的嫩度相当。来自股二头肌的牛排应以最高60%的饱和度水平烹制，以获得更高的嫩度。
