INFLUENCE OF COMBINED FAR-INFRARED AND SUPERHEATED STEAM FOR COOKING CHICKEN MEAT PATTIES

Skinless deboned chicken breast meat were roasted using three cooking systems, including a combination of far-infrared and superheated steam with forced air (FIR-SS-FA) system, a combination of far-infrared and superheated steam (FIR-SS) system, and a combination of force air and superheated steam (FA-SS) system. Response surface methodology was applied to predict the physical properties of the chicken meat in terms of full cooking time, product yield and tenderness. The conditions of 130, 150 and 170C cooking temperatures, and 70, 80 and 90C(dew point) of humidity were conducted to evaluate the cooking systems. The full cooking times were evaluated when the core temperature of the meat reached 74C. The lowest energy consumption observed was in the FIR-SS-FA system, which has the shortest full cooking time. Humidity under the superheated steam system affected the full cooking time, product yield and shear force more than cooking temperature in all three systems. The FIR-SS-FA system at 170C cooking temperature and 90C(dew point) of humidity showed the fastest full cooking time, highest meat tenderness, slight difference in product yield and the lowest specific energy consumption when compared with other systems. Practical ApplicationsIn chicken cooking industries, the conventional oven is widely used by combining between hot air and steam techniques. However, conventional cooking ovens use high-velocity hot air, which causes surface deterioration, overheating, charring and high energy costs. A new innovative cooking technique combining infrared and force air with superheated steam will be useful to enhance product yield and the water-holding capacity of cooked meat, and maintain its standard quality. This oven will reduce the overall energy consumption during cooking.