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| Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef |
| HU Gaofeng, WANG Yong, SUN Suyue, XING Wei, CHEN Conggui, CAI Kezhou |
| 1.Engineering Research Center of Agricultural Bio-Chemicals, Ministry of Education, Hefei University of Technology, Hefei 230009, China; 2.Anhui Dongsheng Food Co. Ltd., Bozhou 236000, China |
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Abstract In this work, we compared the effects of six cooking methods (steaming, boiling, deep-frying, pan-frying, roasting and microwaving) on the quality (sensory evaluation score, color, texture, moisture content, pH value, and thiobarbituric reactive substances value) and polycyclic aromatic hydrocarbons (PAHs) content of sauce-marinated beef. The results showed that roasted, steamed, and boiled beef products had better color quality; the moisture content of roasted, fried, and pan-fried beef products was lower, with significant differences being observed compared to the other groups (P < 0.05). Steamed sauce-marinated beef maintained its moisture content well, and it had good texture characteristics; roasted and deep-fried beef had a high degree of fat oxidation (P < 0.05), while steaming resulted in the lowest degree of fat oxidation; compared with the other groups, the sensory evaluation score of the steamed beef group was higher. The total content of the four PAHs, benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene was higher than 7.0 μg/kg in roasted, deep-fried and pan-fried beef, and about 3.1 μg/kg in steamed and microwaved beef. In general, steaming could be an effective cooking method for sauce-marinated beef as the quality of steamed sauce-marinated beef was closer to that of traditional braised beef.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2020, Vol. 34 
