Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat
| Autor: | Sasithorn Methawiwat, Phongchai Klinhom, Jitra Klinhom |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Waste management
Chemistry Cooking methods technology industry and agriculture Steaming food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science 0404 agricultural biotechnology Lipid oxidation otorhinolaryngologic diseases TBARS Food science Roasting Buffalo meat |
| Zdroj: | Applied Mechanics and Materials. 855:70-74 |
| ISSN: | 1662-7482 |
| DOI: | 10.4028/www.scientific.net/amm.855.70 |
| Popis: | The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product. |
| Databáze: | OpenAIRE |
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