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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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Borowski J., Narwojsz J., Borowska E.J., Majewska K. (2015): The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli. Czech J. Food Sci., 33: 254-260.Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

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The influence of ethanol rosemary extract on lipid fraction of minced meat balls during storage in the freezer was studied. The quality of stored products was evaluated sensorically by the scale method and profiling of taste and aroma. Oxidative changes were investigated on the base of the changes in malonaldehyde content. It was observed that the addition of rosemary extract delayed the oxidation of lipid fraction of products. The antioxidative effect was related to the concentration of this extract in the product. The sensory changes and their intensity in products during storage depended on the amount of the extract added and the time of storage. The addition of the extract delayed the appearance of rancid taste in products.