Love J A, Prusa K J
Department of Food Science and Human Nutrition, Iowa State University, Ames 50011.
J Am Diet Assoc. 1992 Nov;92(11):1367-71.
Ground beef with 10%, 20%, and 30% fat was shaped into patties or crumbled and cooked by panfrying, panbroiling, or microwaving. After cooking, half of the crumbles were water rinsed. Samples were analyzed for yield, energy, moisture, protein, total lipid, cholesterol, iron, and zinc. In other experiments, cooked crumbled samples were analyzed for vitamin B-12 content and sensory qualities. Effects of cooking method on total lipid and cholesterol levels were generally small. Initial fat level significantly affected total lipid content in cooked ground beef; cooked samples with 10% initial fat contained slightly less total lipid than those with 20% or 30% initial fat. Rinsing with warm water significantly reduced fat and increased the moisture content of cooked ground beef crumbles. Protein, iron, zinc, and vitamin B-12 were well retained during rinsing. We conclude that consumers can achieve a significant reduction in fat content, without substantial losses in protein, iron, zinc, or vitamin B-12, if they water rinse cooked ground beef crumbles. The flavor and texture of the cooked ground beef crumbles are altered somewhat by rinsing. Acceptance in mixed recipes was not determined.
将含10%、20%和30%脂肪的碎牛肉制成肉饼或弄碎，然后通过煎锅煎、烤盘烤或微波加热的方式烹饪。烹饪后，一半弄碎的牛肉用水冲洗。对样品进行产量、能量、水分、蛋白质、总脂质、胆固醇、铁和锌的分析。在其他实验中，对烹饪后的碎牛肉样品进行维生素B - 12含量和感官品质分析。烹饪方法对总脂质和胆固醇水平的影响通常较小。初始脂肪水平显著影响熟碎牛肉中的总脂质含量；初始脂肪含量为10%的熟样品的总脂质含量略低于初始脂肪含量为20%或30%的样品。用温水冲洗显著降低了熟碎牛肉的脂肪含量并增加了其水分含量。蛋白质、铁、锌和维生素B - 12在冲洗过程中得到了很好的保留。我们得出结论，如果消费者用水冲洗熟碎牛肉，他们可以在不大量损失蛋白质、铁、锌或维生素B - 12的情况下显著降低脂肪含量。冲洗会使熟碎牛肉的风味和质地略有改变。未确定其在混合食谱中的接受度。
