Malay Cooking Method Terminologies: Understanding and Usage

2015 ◽  
pp. 265-274
Author(s):  
Khairunnisa Mohamad Abdullah ◽  
Rosmaliza Mohamad ◽  
Mohd Salehuddin Mohd Zahari ◽  
Mohd Sazali Md Sharif
Keyword(s):  
Cooking Method

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method

2015 ◽  
Vol 44 (2) ◽  
pp. 234-241 ◽  
Author(s):  
Ji Hyun Lee ◽  
Hee Na Lee ◽  
Jung-Ah Shin ◽  
Ji Yeon Chun ◽  
Junsoo Lee ◽  
...  
Keyword(s):  
Cooking Method ◽  
Different Parts

Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja

2021 ◽  
Vol 349 ◽  
pp. 129207
Author(s):  
Séverine Thomas ◽  
Juan-David Vásquez-Benítez ◽  
Fabio-Alexander Cuéllar-Cepeda ◽  
Teresa Mosquera-Vásquez ◽  
Carlos-Eduardo Narváez-Cuenca
Keyword(s):  
Solanum Tuberosum ◽  
Vitamin C ◽  
Dietary Fibre ◽  
Climatic Conditions ◽  
Cooking Method ◽  
C Protein

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

1999 ◽  
Vol 77 (3) ◽  
pp. 653 ◽  
Author(s):  
T R Neely ◽  
C L Lorenzen ◽  
R K Miller ◽  
J D Tatum ◽  
J W Wise ◽  
...  
Keyword(s):  
Customer Satisfaction ◽  
Cooking Method

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

scholarly journals Tauco, Perpaduan Rasa yang Eksotis

2021 ◽  
Vol 12 (2) ◽  
pp. 106-114
Author(s):  
Nurul Sukma Lestari ◽  
Jessica Glory Aprillia
Keyword(s):  
Specific Area ◽  
Fermented Food ◽  
Cooking Method ◽  
Food Ingredients ◽  
Manufacturing Method ◽  
Factory Owner ◽  
History Of ◽  
Younger Generation ◽  
Food Assimilation ◽  
The City

Abstrak Makanan merupakan salah satu cara untuk meningkatkan Pariwisata di suatu daerah.  Banyak wisatawan yang datang ke suatu daerah karena ingin mencoba makanan khas dari daerah tersebut.  Indonesia kaya akan makanan khas dari tiap daerah, salah satunya adalah Tauco. Tauco merupakan ikonik dari Kota Cianjur. Tauco adalah makanan berfermentasi yang berfungsi sebagai bumbu dalam masakan.  Dengan seiring jaman, bangsa Cina yang tinggal dan menetap mulai memperkenalkan Tauco kepada masyarakat setempat.  Tetapi karena rasa asli Tauco kurang digemari oleh masyarakat setempat, maka rasa Tauco mulai mengalami perubahan untuk menyesuaikan dengan rasa yang dikenal oleh masyarakat setempat.  Perlu untuk mengetahui jejak sejarah dari tiap makanan tradisional agar kita dapat menjaga dan melestarikan serta memperkenalkan ke dunia luar. Tujuan dari penelitian ini adalah untuk mengetahui sejarah dari Tauco, cara pembuatan tauco dan bagaimana eksistesinya saat ini.  Metode penelitian yang digunakan adalah kualitatif dan melakukan pengumpulan data dengan cara wawancara, kuisioner dan studi literatur.  Nara sumber adalah pemilik pabrik tauco yang merupakan keturunan keempat dari generasinya dan pemilik rumah makan yang sudah berkecimpung di dunia restoran selama 68 tahun. Sedangkan untuk responden kuisioner didapatkan 100 orang yang berasal dari berbagai kota.  Hasil dari penelitian ini didapatkan bahwa Tauco dibawa pertama kali ke kota Cianjur oleh bangsa Tiongkok (China) pada masa penjajahan Belanda yang kemudian berasimilasi dengan rasa lokal sehingga dapat diterima dan disenangi oleh masyarakat. Cara pembuatan masih menggunakan cara tradisional, terutama proses pengeringan yang masih menggunakan sinar matahari, menggunakan kendi tanah liat yang sudah berumur ratusan tahun dan cara pemasakan yang manggunakan kayu bakar.  Sedangkan eksistensi tauco sampai saat ini masih banyak berada di generasi tua.  Karenanya disarankan untuk lebih memperkenalkan masakan tradisional seperti tauco kepada generasi muda, bisa melalui seminar atau pengetahuan tambahan yang diberikan di sekolah.  Agar generasi muda dapat mengenal, menyukai dan ikut menjaga masakan khas daerahnya. Keyword : Tauco, Makanan Khas, Asimilasi  Abstract Food is one way to increase tourism. Because sometimes tourists come to specific area because they want to try special foods from that area. Indonesia is rich in specialties from each region, one of which is Tauco. Tauco is an iconic of Cianjur. Tauco is a fermented food that serves as a spice in cooking. Derived from soybeans through a long process because it still uses the traditional method so that it becomes a cooking spice that can be used to cook various kinds of food ingredients such as fish, vegetables, chicken, and many more. The purpose of this research is to know the history of Tauco, how to make tauco and how it exists today. The research method used is qualitative and performs data collection by interviews, questionnaires and literature studies. The resource person is a tauco factory owner who is the fourth descendant of his generation and a restaurant owner who has been in the restaurant world for 68 years. Meanwhile, for the questionnaire respondents, it was found that 100 people came from various cities. The results of this study found that Tauco was first brought to the city of Cianjur by the Chinese during the Dutch colonial period which then assimilated it with a local taste so that it could be accepted and liked by the community. The manufacturing method still uses traditional methods, especially the drying process which still uses sunlight, using a clay jug that is hundreds of years old and the cooking method using firewood. Meanwhile, the existence of tauco is still in the older generation. Therefore, it is advisable to introduce more traditional dishes such as tauco to the younger generation, through seminars or additional knowledge given at school. So that the younger generation can get to know, like and take part in preserving their regional specialties. Keyword:  Tauco, Specialty Food, Assimilation

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