The effect of cooking in a steam‐convection oven on the quality of selected dishes

Abstract

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.

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

“…The authors hypothesized that the presence of steam at meat surface may have hindered crust formation leading to the more pronounced loss of liquids as no determination of protein denaturation degree was performed in this paper (Vittadini et al, 2005). Higher cooking loss was also reported by Danowska-Oziewicz et al (2007) for a pork dish cooked under air/steam treatment in comparison with a traditionally fried sample, as lower water content was measured in the former. On the contrary, Gardes et al (1995) found that cooking losses for pork cooked under superheated steam and forced convection treatments did not differ.…”

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

“…1) on product yield which is attributed to loss of moisture due to drying. Danowska-Oziewicz et al (2007) in chicken and Konieczny et al (2007)) in beef jerky also reported that steaming time has inverse relationship with product yield. The interactions between meat level and steaming time and meat level and drying time shown to have negative impact on yield due to moisture loss by drying and steaming processes, as moisture dominantly responsible for weight of product decrease in weight consequently decreases product yield.…”

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

“…These results partly correspondent with those reported by other authors. Danowska-Oziewicz et al (2007) found that heat treatment caused a significant decrease in total SH groups' levels; a degree of changes was different in various meat products. The smallest changes were observed in fish, while the biggest in chicken.…”

“…These results are in agreement with those reported for chicken patties by Murphy et al (2001), who found that product yield increased on chicken breast patties cooked at 149℃ and an air humidity range from 50% to 95%. Danowska-Oziewicz et al (2007) stated that cooking loss in chicken quarters cooked in a steam-convection oven at 180℃ with 50% steam was 29.2%. Vitadini et al (2005) showed higher weight loss in pork meat during forced convection than forced convection/steam combined thermal processing.…”