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| Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods |
| HUANG Kaizheng, LI Xiang, OUYANG Can, ZHU Zhenhua, TONG Guangsen, ZAN Bowen, XIAO Yalan, LI Yufeng |
| 1. College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China; 2. Health Management College, Xihua University, Chengdu 610039, China |
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Abstract To investigate the effects of cooking methods and time on the eating quality of shredded beef (8 cm × 0.4 cm × 0.4 cm), the sensory characteristics, cooking loss rate, texture, chromatic value (brightness value (L*), redness value (a*) and yellowness value (b*)), energy value and nutritional composition of shredded beef treated with different cooking methods and time: stir frying at 130 ℃ (2, 3, 4 and 5 min), deep frying at 160 ℃ (2, 2.5, 3 and 3.5 min), and air frying at 190 ℃ (6, 8, 10 and 12 min) were determined. The results showed that with the increase in cooking time, the cooking loss rate, hardness, chewiness, stickiness, and energy value gradually increased, while the L* continued to decrease. Sensory scores, a*, b* and protein content first increased and then decreased. Furthermore, through clustering analysis, it was found that the quality of shredded beef cooked by air frying for 8 min was similar to that of traditional stir frying for 3 min, but the sensory score was not so high. The quality of shredded beef cooked by deep frying for 3 min was similar to that of traditional stir frying for 4 min, but the former had higher a*, better sensory quality and increased nutrient content and exhibited a 25% reduction in cooking time. Therefore, deep frying shredded beef at 160 ℃ for 3 min can achieve the same effect as traditional stir frying, obtaining good sensory quality while improving production efficiency.
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2024, Vol. 38 
