THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS
Özet
Effects of different cooking methods (deep fat frying, hot plate, boiling, microwave, pan-frying with oil, pan-frying without fat or oil and oven cooking) on some quality criteria and mineral composition of steaks were investigated. Water content, pH, lipid oxidation (TBARS), color (L*, a*, b* values) and mineral composition of both raw and cooked samples were determined. Cooking methods had a significant effect (P < 0.01) on all the parameters analyzed except for some mineral content (Fe, Mn, Ni and Pb). It was determined that pH, TBARS, L* and b* values of the samples increased with cooking (P < 0.05), while water content, a* values and all mineral contents analyzed decreased (P < 0.05). Losses in the amounts of Fe, Pb, S and Zn with cooking were less than 10%, while those of other minerals ranged between 13.6 and 21.1%. The lowest dry matter and cooking loss were determined in the samples pan-fried without fat or oil (P < 0.05.
Atıf için künye
Öz, F., Aksu, M. İ., & Turan, M. (2017). THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41(4). https://doi.org/10.1111/jfpp.13008
BibTeX
@article{oz2017-270141,
author = {Öz, Fatih and Aksu, Muhammet İrfan and Turan, M.},
title = {THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS},
journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
year = {2017},
volume = {41},
number = {4},
issn = {0145-8892},
doi = {10.1111/jfpp.13008},
url = {https://akademik.atauni.edu.tr/yayinlar/270141-the-effects-of-different-cooking-methods-on-some-quality-criteria-and-mineral}
}