title: Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.
abstract: The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.05), and higher cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans.
authors: Faculty of Natural Sciences and Engineering, Food Engineering Department, Gaziosmanpaşa University, 60150, Tasliciftlik-Tokat, Turkey hilal.isleroglu@gop.edu.tr.
authors: Hilal
authors: H
authors: Isleroglu
authors: Faculty of Engineering, Chemical Engineering Department, Gebze Institute of High Technology, 41420, Kocaeli, Turkey.
authors: Tansel
authors: T
authors: Kemerli
authors: Faculty of Engineering, Food Engineering Department, Ege University, 35100, Bornova-Izmir, Turkey.
authors: Özgül
authors: Ö
authors: Özdestan
authors: Food Engineering Department, Avrasya University, 61000, Yomra-Trabzon, Turkey.
authors: Ali
authors: A
authors: Uren
authors: Faculty of Engineering, Food Engineering Department, Ege University, 35100, Bornova-Izmir, Turkey.
authors: Figen
authors: F
authors: Kaymak-Ertekin
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D002645:Chickens; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D011202:Poultry Products / Q000032:analysis* / Q000592:standards*; D013227:Steam; D013696:Temperature
chemical_list: D000588:Amines; D013227:Steam
keywords: chicken patty; fat retention; heterocyclic aromatic amine; soluble protein; steam-assisted hybrid oven