THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS


ÖZ F., Aksu M. İ., Turan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.4, 2017 (SCI-Expanded) identifier identifier

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.