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Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

Author:
Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F.J., Jiménez-Colmenero, F.
Source:
Meat science 2007 v.77 no.3 pp. 304-313
ISSN:
0309-1740
Subject:
water content, beef, steaks, reconstituted foods, walnuts, cooking, convection ovens, stir frying, microwave cooking, microwave ovens, grilling, electrical equipment, lean meat, lipid content, chemical composition, physicochemical properties, proximate composition, thiobarbituric acid-reactive substances, lipid peroxidation, beef quality, texture, pH, cooking quality, thawing, ash content, shear strength
Abstract:
The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P < 0.05) in M sample and lowest (P < 0.05) in W samples. Microwaved restructured steaks had higher (P < 0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P < 0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.
Agid:
712184