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PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Year 2019, Volume: 44 Issue: 1, 173 - 183, 15.02.2019
https://doi.org/10.15237/gida.GD18101

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.

References

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THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI

Year 2019, Volume: 44 Issue: 1, 173 - 183, 15.02.2019
https://doi.org/10.15237/gida.GD18101

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.

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There are 54 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Çiğdem Aşçıoğlu 0000-0001-6407-8104

Ramazan Şevik This is me

Publication Date February 15, 2019
Published in Issue Year 2019 Volume: 44 Issue: 1

Cite

APA Aşçıoğlu, Ç., & Şevik, R. (2019). THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI. Gıda, 44(1), 173-183. https://doi.org/10.15237/gida.GD18101
AMA Aşçıoğlu Ç, Şevik R. THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI. The Journal of Food. February 2019;44(1):173-183. doi:10.15237/gida.GD18101
Chicago Aşçıoğlu, Çiğdem, and Ramazan Şevik. “THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI”. Gıda 44, no. 1 (February 2019): 173-83. https://doi.org/10.15237/gida.GD18101.
EndNote Aşçıoğlu Ç, Şevik R (February 1, 2019) THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI. Gıda 44 1 173–183.
IEEE Ç. Aşçıoğlu and R. Şevik, “THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI”, The Journal of Food, vol. 44, no. 1, pp. 173–183, 2019, doi: 10.15237/gida.GD18101.
ISNAD Aşçıoğlu, Çiğdem - Şevik, Ramazan. “THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI”. Gıda 44/1 (February 2019), 173-183. https://doi.org/10.15237/gida.GD18101.
JAMA Aşçıoğlu Ç, Şevik R. THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI. The Journal of Food. 2019;44:173–183.
MLA Aşçıoğlu, Çiğdem and Ramazan Şevik. “THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI”. Gıda, vol. 44, no. 1, 2019, pp. 173-8, doi:10.15237/gida.GD18101.
Vancouver Aşçıoğlu Ç, Şevik R. THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI. The Journal of Food. 2019;44(1):173-8.

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