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  • The effect of cooking in a steam-convection oven and storage in vacuum on the quality of turkey meat.

    Author(s) : Danowska-Oziewicz, M.Karpińska-Tymoszczyk, M.Borowski, J.Białobrzewski, I.Zapotoczny, P.

    Author Affiliation : Department of Human Nutrition, University of Warmia and Mazury, 10-957 Olsztyn, Poland.

    Author Email : madan@uwm.edu.pl

    Journal article : Food Science and Technology International 2009 Vol.15 No.4 pp.345-356 ref.48

    Abstract : The effect of cooking on the quality of turkey meatturkey meatSubject Category: Commodities and Products
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    heated by steam at different temperatures and saturation levels, and then vacuum stored at 3°C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220°C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180°C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. HeatingheatingSubject Category: Techniques, Methodologies and Equipment
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    at 180°C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acidssaturated fatty acidsSubject Category: Chemicals and Chemical Groups
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    content. Meat cooked at 220°C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.

    ISSN : 1082-0132

    DOI : 10.1177/1082013209346580

    Record Number : 20093328458

    Publisher : Sage Publications Ltd

    Location of publication : London

    Country of publication : UK

    Language of text : English

    Indexing terms for this abstract:

    Descriptor(s) : cooking lossescooking lossesSubject Category: Miscellaneous
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    , food storagefood storageSubject Category: Miscellaneous
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    , heatingheatingSubject Category: Techniques, Methodologies and Equipment
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    , lipid peroxidationlipid peroxidationSubject Category: Miscellaneous
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    , monoenoic fatty acidsmonoenoic fatty acidsSubject Category: Chemicals and Chemical Groups
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    , organoleptic traitsorganoleptic traitsSubject Category: Properties
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    , saturated fatty acidssaturated fatty acidsSubject Category: Chemicals and Chemical Groups
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    , sensory evaluationsensory evaluationSubject Category: Techniques, Methodologies and Equipment
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    , steamingsteamingSubject Category: Techniques, Methodologies and Equipment
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    , turkey meatturkey meatSubject Category: Commodities and Products
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    , vacuum packagingvacuum packagingSubject Category: Techniques, Methodologies and Equipment
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    Identifier(s) : monounsaturated fatty acids, organoleptic properties