cooking methods
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Author(s):  
Jicai Bi ◽  
Yang Li ◽  
Zeyuan Lin ◽  
Zhen Yang ◽  
Fusheng Chen ◽  
...  

Author(s):  
Vinícius Lopes Borela ◽  
Ernandes Rodrigues de Alencar ◽  
Marcio Antônio Mendonça ◽  
Heesup Han ◽  
António Raposo ◽  
...  

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.


2022 ◽  
pp. 132047
Author(s):  
Quanquan Li ◽  
Jie Lu ◽  
Yajie Chang ◽  
Guiping Shen ◽  
Jianghua Feng

2021 ◽  
Author(s):  
Ndenum Suzzy Shitta ◽  
Alex Chukwudi Edemodu ◽  
Wosene Gebreselassie Abtew ◽  
Abush Abebe Tesfaye

African yam bean, an underutilized legume usually cultivated for its edible tubers and seeds, is known for its nutrition-rich qualities; however, the crop’s level of consumption is low. The underutilization of the crop could be attributed to several constraints, including long cooking hours of up to 24 hours. Cooking time is an important food trait; it affects consumers’ choices, nutrients content, and anti-nutrient conditions. Additionally, foods requiring long cooking hours are non-economical in terms of energy usage and preparation time. The prolonged cooking time associated with AYB places enormous limitations on the invaluable food security potentials of the crop. Therefore, the availability of AYB grains with a short cooking time could lift the crop from its present underused status. To efficiently develop AYB grains with reduced cooking time, information on the crop’s cooking variables is a prerequisite. This review presents available information on variations in cooking time, cooking methods, and processing steps used in improving cooking time and nutrient qualities in AYB. Likewise, the review brings to knowledge standard procedures that could be explored in evaluating AYB’s cooking time. This document also emphasizes the molecular perspectives that could pilot the development of AYB cultivars with reduced cooking time.


Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3158
Author(s):  
David Oppong ◽  
Worawan Panpipat ◽  
Ling-Zhi Cheong ◽  
Manat Chaijan

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.


Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3030
Author(s):  
Wenzheng Zhu ◽  
Yan Xu ◽  
Jun Liu ◽  
Dawei Chen ◽  
Huimin Zhang ◽  
...  

Cooking may affect the nutritional value of pork fat, and, nowadays, people have been paying an increasing amount of attention to the method of cooking. In this study, the effects of dietary pork fat cooked using different methods on body metabolism and intestinal microbes were studied in rats. Fat was extracted from pork belly meat cooked using three methods: braising (braising cooking method, BCM), stewing (SCM) and deep fat frying (DCM). The three types of pork fat were added to animal feed, and the effects of each on body weight, glucose and lipid metabolism, liver inflammation and intestinal microbes in rats were compared with the effects of soybean oil-treated feed (SO) and a blank control (BC). Rats in all three groups fed with cooked pork fat exhibited significant increases in body weight compared with the controls across the experimental feeding period. Furthermore, all three types of pork fat led to significant changes in the serum concentrations of triglycerides (TG) and total cholesterol (TC) relative to the controls, with the greatest increases in TG and TC in the BCM and DCM groups, respectively. All three types of pork fat led to significant decreases in serum high-density lipoprotein cholesterol concentrations relative to the controls, with the lowest concentration in the SCM group. All three types of pork fat also led to significant increases in low-density lipoprotein cholesterol concentrations relative to the controls, with the smallest increase in the DCM group. Rats in the SCM group had the highest level of liver fat deposition, followed by those in the BCM, DCM, SO and BC groups. Compared with the controls, the three groups fed with different types of cooked pork fat had significantly lower hepatic expression of nuclear transcription factor kappa B (NF-κB). The expression levels of NF-κB in the DCM and SO groups were significantly lower than those in the other groups. The abundance of Proteobacteria species in the intestines of rats was significantly lower in the BC group than in the other groups fed with cooked pork fat, and the abundance of Bacteroidetes species was significantly lower in the BCM, SCM and DCM groups than in the BC and SO groups. From the changes in the abundance of Firmicutes and Bacteroides, pork fat in the three cooking methods has a certain potential to promote the production of body obesity.


Author(s):  
Widya Karina Wijono ◽  
Teti Estiasih

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.


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