PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Abstract

Dört farklı pişirme metodunun (haşlama, kızartma, fırında pişirme ve ızgara) sığır longissimus dorsi kasının besinsel ve kalite kriterleri üzerine etkisi araştırılmıştır. En fazla pişirme kaybı haşlama işleminde meydana gelmiştir (P < 0.05). TBARS değerleri haşlama ve fırında pişirme işlemlerinde artarken (P < 0.05),  kızartma ve ızgara işlemlerinin TBARS üzerine önemli etkisi olmamıştır (P > 0.05). Renk değerleri pişirme işlemi sonrası önemli derecede değişiklik göstermiştir (P < 0.05). Çoklu doymamış yağ asitleri (PUFA) miktarı tüm pişirme şekillerinde artarken, doymuş yağ asitleri (SFA) miktarı tüm uygulamalarda azalmıştır. Trans yağ asitleri kızartma ve fırında pişirme işlemleri ile artarken, haşlama ve ızgarada pişirme işlemleri sonucu azalmıştır (P < 0.05). Izgarada pişirme işlemi ile en düşük pişirme kaybı ve TBA değerleri tespit edilmiş (P < 0.05),  bunun ateş tuğlalı ızgaranın şiddetli ısıyı bir miktar soğurması sonucu meydana gelmiş olabileceği sonucuna varılmıştır.

Keywords

• Sığır,pişirme,ızgara,yağ asitleri,longissimus dorsi

THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI

Abstract

The effects of different cooking methods (boiling, frying, oven-roasting and grilling) on certain properties of beef longissimus dorsi were studied. Cooking loss, moisture content, color, TBARS and the composition of fatty acids were determined. The highest cooking loss was observed with regards to boiling (P < 0.05). TBARS increased with boiling and oven- roasting (P < 0.05), whereas frying and grilling had no significant effect on TBARS (P > 0.05). Color indices were significantly changed through cooking (P < 0.05). Polyunsaturated fatty acid (PUFA) content increased in all cooking methods, while saturated fatty acids (SFA) content decreased in all treatments. The trans fatty acid (TFA) content increased after frying and oven-roasting, whereas boiling and grilling decreased the trans fatty acid content (P < 0.05). Grilling provided minimum cooking loss (P < 0.05) as well as the lowest TBARS value (P < 0.05), probably due to the structure of fire brick barbeque inhibiting the intense heat.

Keywords

• cooking,grilling,fatty acids,longissimus dorsi,Beef,longissimus dorsi

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