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The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland, madan{at}uwm.edu.pl

M. Karpiska-Tymoszczyk

Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland

J. Borowski

Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland

I. Biaobrzewski

Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland

P. Zapotoczny

Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland

The effect of cooking on the quality of turkey meat 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. Heating 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 acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.

Key Words: turkey meat • cooking • water activity • lipid oxidation • sensory properties

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 345-356 (2009)
DOI: 10.1177/1082013209346580


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