Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value

Basit Öğe Kaydı
dc.authorid0000-0003-2551-4588en_US
dc.contributor.authorİşleroğlu, Halil
dc.contributor.authorKemerli-Kalbaran, Tansel
dc.contributor.authorÖzdaştan- Ocak Özgül
dc.contributor.authorÜren, Ali
dc.contributor.authorKaymak-Ertekin, Figen
dc.date.accessioned2021-09-16T11:52:10Z
dc.date.available2021-09-16T11:52:10Z
dc.date.issued2016
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractBeef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end temperatures. Heterocyclic amine (HCA) compounds formation, soluble protein degradation kinetics, cook value, changes in fat content, surface colour and overall acceptance of cooked beef were determined. Soluble protein degradation of beef was considered as first order reaction kinetics and the reaction rate constants, k, were determined in the range of 0.014-0.052 min(-1). In steam assisted hybrid oven had higher reaction rate constants compared to that of the convection ovens. The effect of cooking temperature on soluble protein degradation for natural convection, forced convection and steam assisted hybrid oven followed the Arrhenius type of equation with activation energies of 12.45, 14.57 and 60.16 kJ/mol, respectively. Lower HCAs contents, shorter cooking times, lower cook values and lower fat retention were obtained by steam assisted hybrid oven cooking. Steam assisted hybrid cooking could be considered as an alternative cooking method to obtain a healthier product without compromising the eating habits of conventional methods due to better appearance (moderate burned surface) than saturated steam oven samples and a product retaining the most of the nutritional values.
dc.identifier.citationİşleroğlu, H., Kemerli-Kalbaran, T., Özdestan-Ocak, Ö., Üren, A., & Kaymak-Ertekin, F. (2016). Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value. International Journal of Food Properties, 19(5), 1139-1153.en_US
dc.identifier.doi10.1080/10942912.2015.1058276
dc.identifier.endpage1153en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage1139en_US
dc.identifier.urihttps://hdl.handle.net/11494/3433
dc.identifier.volume19en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÜren, Ali
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakTOVAG 109 O 087
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSteam-assisted hybrid ovenen_US
dc.subjectHeterocyclic amineen_US
dc.subjectSoluble proteinen_US
dc.subjectKinetic modellingen_US
dc.subjectCook valueen_US
dc.titleSteam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking valueen_US
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
hilal_isleroglu.pdf
Boyut:
632.74 KB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Beslenme ve Diyetetik Bölümü Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu