Abstract
Hamburger steaks were baked at a low temperature (150°C) and high temperature (250°C) in a domestic superheated steam oven or conventional oven to compare the features of the products cooked with superheated steam. The hamburger steak samples were baked until the minimum internal temperature had reached 75°C. The rate of temperature rise during the initial stage of heating was rapid in the superheated steam oven when baking at both 150°C and 250°C. The weights of the product and the meat juice expressed from the inside were not affected by the baking temperature. Sensory test results showed that the hamburger steak baked at 150°C was lighter in color (p<0.001), weaker in savory aroma (p<0.01), and lower in overall score (p<0.01) than when baked at 250°C. However, the scores for juiciness and oiliness were similar at both temperatures. Low-temperature heating with superheated steam was thus suitable for cooking requiring a long heating time.
