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Roxana Elena Amarie on Muck Rack

Roxana Elena Amarie

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Articles

Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish

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By Giuseppe Conte, Sara Tinagli, Roxana Elena Amarie, Monica Tognocchi
| MDPI
Abstract : We compared the effect of two different kinds of steam oven—a standard (SO) and a superheated steam (SHS) oven—on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS).
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