1 Ocak 2016 Dergi makalesi Açık Erişim

Isleroglu, Hilal; Kemerli-Kalbaran, Tansel; Ozdestan-Ocak, Ozgul; Uren, Ali; Kaymak-Ertekin, Figen

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{
  "@context": "https://schema.org/", 
  "@id": 58155, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Gaziosmanpasa Univ, Fac Nat Sci & Engn, Dept Food Engn, Vali Zekai Gumusdis St, TR-60150 Tasliciftlik Tokat, Turkey", 
      "name": "Isleroglu, Hilal"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Gebze Inst High Technol, Fac Engn, Dept Chem Engn, Kocaeli, Turkey", 
      "name": "Kemerli-Kalbaran, Tansel"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Fac Engn, Dept Food Engn, Bornova, Turkey", 
      "name": "Ozdestan-Ocak, Ozgul"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Artvin Coruh Univ, Fac Med Sci Nutr & Dietet, Artvin, Turkey", 
      "name": "Uren, Ali"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ege Univ, Fac Engn, Dept Food Engn, Bornova, Turkey", 
      "name": "Kaymak-Ertekin, Figen"
    }
  ], 
  "datePublished": "2016-01-01", 
  "description": "Beef (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.", 
  "headline": "Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value", 
  "identifier": 58155, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value", 
  "url": "https://aperta.ulakbim.gov.tr/record/58155"
}