Effects of eight styles of Chinese traditional cooking on nutritional quality of beef products
Qinchuan cattle is one of China”s five major varieties of cattle which beef products are deeply welcomed by masses of consumers.Different cooking methods have a great influence on the nutritional value of meat products.The quality of beef products influenced by eight styles of Chinese traditional cooking processing operations (steaming, boiling, braising, pan-frying, frying, roasting, drying and pickling) was studied.The aim was to provide theoretical support and significant guidance for people to choose better cooking processes.It”s highly valuable nutrients and TPA for raw and processed beef products were measured and assessed.The results showed that moisture contents ranged from 26.15% to 77.04%, and it was 19.36% lower in processed group than raw group (p<0.05) , in contrast, they can be well maintained in steaming and boiling groups.However, the results indicated that the average of protein contents increased by 239.54mg/g, and all groups is higher than raw group, especially, the drying and pickling groups are increased significantly.So, the processing procedures had significant effect on protein concentrations (p<0.05).In relation to the crude fat concentration, the percentage of fried group higher 13.51% than raw group, while compare raw group with the steaming, roasting, drying groups showed no significant differences (p>0.05) ,by comparison, the fat values is lower in steaming group.Concerning the physical properties, the hardness values in the cooked groups were significantly higher than those of raw group (p<0.05).Likewise, the same trends to chewiness, springiness and cohesiveness values, while all processing procedures had no significant effect on resilience values (p>0.05).By contrast, considering the hardness and chewiness values, boiling group are more suitable for elderly and children needs.In general, the steaming, boiling methods satisfy people”s nutritional requirements.
Beef Traditional cooking Nutritional quality TPA
Lan Zhang Tianli Gao Linqiang Li Yongfeng Liu
College of Food Engineering and Nutritional Science, Shaanxi Normal University,Xi”an, 710062, Shaanxi, P.R.China
国内会议
陕西杨凌
英文
129-137
2015-11-16（万方平台首次上网日期，不代表论文的发表时间）