抄録
The effect of cooking in hot air combined with steam and vacuum storage on the quality of turkey meat was studied. The use of steam during cooking decreased cooking losses of turkey meat, and at the same time caused a greater lipid oxidation. The higher rate of SH groups oxidation was found in meat heated with 20, 50 and 90% steam than in meat heated with 0% and 70% steam. Thermal processing caused a decrease in unsaturated fatty acids and an increase in saturated fatty acids content; the smallest changes were demonstrated in meat heated with 20% steam. After thermal processing meat cooked with higher steam (50, 70, 90%) was characterized by better juiciness and tenderness. During storage samples heated in hot air alone and with 20% steam showed lower content of malondialdehyde and better flavour than others samples.
