PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Year 2019, Volume: 44 Issue: 1, 173 - 183, 15.02.2019

Çiğdem Aşçıoğlu , Ramazan Şevik

https://doi.org/10.15237/gida.GD18101

Cited By: 1

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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