Effect of different cooking methods on quality characteristics of turkey meat cutlets

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Varunkumar H. Mehta, M. Goswami, V. Pathak, A. Verma, V. Rajkumar
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Abstract

Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation. Findings pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum. Originality/value Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.
不同烹调方法对火鸡肉肉片品质特性的影响
目的研究不同烹饪方法对烤火肉排品质特性的影响,即:油炸(DF)烤火肉排、浅煎(SF)烤火肉排、微波在740 MHz下加热20 min烤火肉排和微波在740 MHz下加热10 min后浅煎(MS)烤火肉排。设计/方法学/方法进行了几次初步试验以优化配方,最后,按照Singh等人(2015)遵循的方法制备了火鸡肉片。这些标准化的火鸡肉片是用四种不同的烹饪方法烹饪的。在理化性质和感官评价的基础上,选择了最佳配方和最佳蒸煮方法。结果发现,MW的sph和水分含量显著(P < 0.03)高于DF、SF和MS;而MW和MS的蒸煮率和水活度值显著(P < 0.05)提高。DF的脂肪含量显著(P < 0.02)高于SF。DF的纹理参数值极显著(P < 0.01)升高,而MW的亮度值和DF的红度值极显著(P < 0.02)升高。MS的各种感官属性得分(包括总体可接受性)显著(P < 0.03)高于MS,因此,在740 MHz微波下烹饪10分钟后浅煎的MS -火鸡肉排是最佳的。创意/价值烹饪方法因消费者的选择和口味而异。肉制品,特别是肉排,可以用多种烹饪方法烹饪,但根据当今注重健康的消费者的要求,选择一种脂肪含量较低的方法总是好的,而且还能保留和增加产品的味道。因此,我们发现微波烹煮后再浅煎是一种既具有脂肪含量少又口感好的烹调方法。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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